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Lentil Soup Flavored with Glykadi (Sweet Greek Vinegar)
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Ingredients
For 6 servings ½ cup extra virgin Greek olive oil 1 medium red onion, finely chopped 2 garlic cloves, minced 250 gr. Greek baby lentils, rinsed 1 cup Santorini or other Greek canned whole tomatoes 1 bay leaf 3-4 thyme sprigs 6-8 cups water or stock Salt and freshly ground black pepper to taste ¼ cup Greek sweet red wine vinegar or other Greek red wine vinegar Preparation 1. Heat half the olive oil in a large pot and sauté the onions until wilted, about 6 to 8 minutes. Add the garlic and stir. Add the lentils and toss to coat in the oil. 2. Add the tomatoes, bay leaf, thyme sprigs and stock. Bring to a boil over medium heat, reduce to low and simmer for about 45-50 minutes, or until the lentils are very tender and the soup creamy. Season to taste with salt and pepper. Remove from heat and serve in individual plates, drizzled with a little of the remaining olive oil and sweet wine vinegar. |
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