Soup
- 6 cups water
- 2 cups lentils, washed
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ cup Golden Olive Eleni® organic extra virgin olive oil
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ cup uncooked white rice (optional)
- 1 fresh tomato, puréed (optional)
- White vinegar, to taste
Lentil soup
- 1. Bring water to a boil.
- 2. Add lentils, onion, garlic, olive oil and spices.
- 3. Add rice and tomato, if desired.
- 4. Simmer on medium heat until lentils are soft and the stock is thick, about 30–45 minutes.
- 5. Just before serving, add a dollop of vinegar to each bowl.
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