500G Green or Brown Lentils
5 cups of veggie or chicken soup broth
1 medium carrot, diced
1 roasted red pepper, finely chopped
2 tomatoes (grated, skin discarded)
1 small onion, finely chopped
2 gloves of garlic, finely chopped
3 bay leaves
¼ cup of Rallis Ice Pressed® Olive Oil
1 tbsp tomato paste (optional)
Salt & Pepper to taste
Wash lentils and soak for 2 hours.
After the lentils have soaked for 2 hours, place a deep-dish pot on the stove.
Add the Rallis Olive Oil, diced onions and garlic. Sauteed until onions are translucent.
Add the tomatoes and carrots, stir for 2 minutes.
Add the broth and roasted red pepper and bay leaves.
Cook until the lentils are soft (about 60 minutes).
If soup appears too runny, add tomato paste.
Add salt and pepper to taste.
Serve & enjoy!
In our household, we add feta cheese on top for extra flavour or squeeze fresh lemon juice on top.