Lentil Soup

The classic Greek soup made by a great chef, Ketty Koufonikola.

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1 cup small dried  lentils, picked over and rinsed 
2 large onions, minced
10 garlic cloves, unpeeled
4 medium carrots, grated fine
2 medium tomatoes, peeled and ripe
2 large bay leaves
15 peppercorns
1 teaspoons salt, to taste
1/4 teaspoon pepper 
1/2 cup olive oil
5 tablespoons balsamic vinegar 
1 1/2 litres water



Boil the lentils with the water, garlic, bay leaves, peppercorns, onions and olive oil, covered over a low heat for approximately 45 minutes, without stirring.
Check to see if the lentils are soft, but not falling apart, add the tomatoes and the salt, stir and leave to boil for a further 10 minutes.
Take off the heat , add the oregano and vinegar and serve hot.



Pass extra virgin olive oil at the table, so that its freshness make the soup more delicious.