Fakes Soupa (Greek Lentil Soup with Bay and Red Wine Vinegar)
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Ingredients
- 300 g green lentils, rinsed
- 2 carrots
- 2 celery stalks, sliced
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 2 bay leaves
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 20.5 g
- Carbohydrate
- 46.5 g
- of which sugars
- 8.7 g
- Fat
- 15.3 g
- of which saturates
- 2.2 g
- Fibre
- 9.7 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the carrots, slice the celery and finely chop the onion and garlic.
- 2
Warm the olive oil in a large saucepan and soften the onion, carrots and celery for 8 minutes.
- 3
Stir in the garlic for 1 minute, then add the lentils, tinned chopped tomatoes, bay leaves and 1 litre water.
- 4
Season well, bring to a simmer and cook gently for 25 minutes until the lentils are tender, topping up with a little water if it gets too thick.
- 5
Remove the bay leaves and stir in the red wine vinegar.
- 6
Taste and add a little more vinegar if you like it sharper, then serve hot.
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