- Lentil Soup

Category: Mediterranean Diet, Athens Recipe.  


Preparation time: 40min
Level: Easy

Lentil Soup-Mediterranean Diet-Athens Recipe

A little olive oil, a little vinegar, a little salt, garlic, bay leaf, onion, and cook about an hour. Delicious and satisfying dish. All qualifications has this humble lentil present in our diet from ancient times and has spread to all continents and kitchens.
More known exotic cooking the lentils are in Indian cuisine where it is mentioned as Dali, (dal or dhal). Features chylomeni soup of different types of lentils (red, yellow, black beluga or our famous coffee) with exotic hot spices and combined with rice or without, are very essential part of the diet in countries such as India, Pakistan, Nepal and Sri Lanka.
Because lentils are a cheap and tasty source of protein, vitamins (especially B) and minerals (iron and zinc) extremely valuable food in those countries where much of the population is vegetarian either by choice or by poverty and so the lentil functions as substitute meat.


  • 500 g. lentils
  • 1 large chopped onion
  • 1 large carrot cut into rings
  • 1-2 sprigs of celery without leaves, chopped
  • 4 cloves garlic
  • 4 bay leaves
  • 180 ml  ^eleon^  extra virgin olive oil  $ + some extra for serving
  • 50 ml. Vinegar Balsamico + extra for serving
  • 2-2 ½ liters of warm water
  • 1 tsp salt
  • 1/8 tsp pepper


  1. Prepare the materials: Finely chop onion and celery, cut into slices the carrot, clean garlic.
  2. Sautéing: Put the olive oil in a saucepan burn at medium-low heat and add the onion, celery and carrot. Stir and cook slowly for about a 10 minute to make ends their taste.
  3. Soup preparation: Add the lentils, bay leafs and garlic. Sauté together with the vegetables for another three minutes. Add 1 ½ liter of boiled water, 50 ml. of balsamic vinegar and stir. Just boil, low fire always, put lid on the pot and let it boil for 30 minutes in the case of normal lentils.  
  4. Add salt and pepper and check whether and how much more water needs to reach the point of chelate, ie to make all their taste in water, giving the course in brown soup becomes thick. Fill one or two times a little water does not remain at the end of thin soup and lentils are boiled as fit at a reasonable salad instead of soup.
  5. Serving: Leave the lentil soup for at least ten minutes to drop the temperature to a point where you can enjoy the taste. Serve on plates, adding everyone libitum raw olive oil and a balsamic vinegar.

Luxury Olive Oil family co.Luxury Olive Oil family co.

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