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Greek lentil soup

Name: Greek lentil soup
Cook time: 20 min
Yield: 4
Ingredients: 125ml (½ cup) olive oil; 1 onion, sliced; 2 garlic cloves, finely chopped; 1 x 420g tin lentils, drained and rinsed; 1L (4 cups) vegetable stock, hot; 2 fresh bay leaves; 10ml (2 tsp) dried oregano; 10ml (2 tsp) vinegar; 1 small potato, cubed; 1 carrot, cubed; salt and freshly ground black pepper, to taste; tahini, to serve

May 6, 2018 (Last Updated: November 13, 2018)

Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this Greek lentil soup recipe will take less than 30 minutes to prepare.

How to make vegetable stock:

Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml (3tbsp) fresh flat-leaf parsley. Reduce heat and simmer, about 1 hour. Sieve the stock into a clean bowl, pressing the solids to extract all of the liquid. Set aside to cool and freeze until needed. Makes about 2 litres of stock.

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