Greek fakes lentil soup with vinegar and olives

Ingredients

For 1 serving

• Lentils70 g
• Onion50 g
• Garlic1 clove
• Tomato paste15 g
• Vegetable broth500 ml
• Extra virgin olive oil12 g
• Red wine vinegar10 ml
• Bay leavesto taste
• Black olives6
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery, sulphites,

Method

1. Rinse the lentils in a sieve under cold water, picking out any small stones. Finely chop the onion and crush the garlic clove. Heat the vegetable stock.
2. Heat half the oil in a saucepan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent; add the tomato purée and stir for a minute, until it darkens slightly.
3. Add the lentils, a bay leaf and the hot stock, bring to the boil and simmer over low heat, covered, for 35 minutes, until the lentils are tender and the soup is thick; if it dries out too much add a little hot water. Salt only at the end, so the lentils don't toughen.
4. Off the heat remove the bay leaf and stir in the red wine vinegar and the remaining raw oil.
5. Serve in a deep bowl with the black olives and the slice of wholemeal bread.