A drizzle of olive oil and the aroma of Greek Lentil Soup…
Serve-up a big bowl of hearty soup for dinner today!
1 ½ cups brown lentils
3 tomatoes, pureed
1 bay leaf
1 carrot, peeled and chopped
1 small onion, minced
2 tbsp garlic, minced
Salt, cumin and ground black pepper to taste
1 tbsp olive oil
1 tsp vinegar
¼ cup chopped fresh parsley
Olive oil (optional), to drizzle
1/3 cup finely grated parmesan
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
Heat olive oil in a large saucepan over medium heat.
Cook onion, garlic, and carrot , stirring occasionally, for 5 minutes or until soft.
Pour in lentils, tomato puree, bay leaf, rosemary and enough water. Reduce heat to low.
Simmer for 10 to 15 minutes or until mixture reduces slightly. Set aside for 5 minutes to cool. Remove and discard the bay leaf.
Process half the soup in a food processor until smooth. Return to the pan.
Cook, stirring, over medium heat until heated through.
Add additional water if the soup becomes too thick.
Drizzle with 1 teaspoon olive oil and vinegar.
Season with cumin, salt and pepper.
Stir in the parsley.
Divide the soup among bowls. Drizzle over oil, if desired.
Top with parmesan and a sprig of rosemary. Serve with home-made rolls/bread.
Recipe Source: Adapted from allrecipes