A simple, satisfying and healthy Greek soup made with lentils.



Servings: 4

Total Time: 1 hour 30 minutes

Directions

1. Sort through the lentils to remove any pebbles or anything that's not a lentil. Rinse lentils thoroughly under cold water.



2. Heat the oil in a dutch oven or large pot over medium-high. Add the onion, carrot, celery, and garlic. Cook while stirring until garlic becomes fragrant, about 2 minutes.



3. Stir in the lentils, water, tomato puree, bay leaves, salt and pepper.



4. Bring to a boil then reduce heat to medium-low. Cover and simmer until lentils have softened, about 1 hour (depending on the type of lentils you're using).



5. Serve soup topped with red wine vinegar and feta cheese to your tastes.