Name: Greek fakes brown lentil soup with oregano and red wine vinegar
Total time: 50 min
Cuisine: Greek
Ingredients: 250g brown lentils, rinsed; 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery sticks, diced; 3 garlic cloves, sliced; 2 bay leaves; 2 tsp dried oregano; 2 tbsp tomato purée; 1.2l water; 2 tbsp red wine vinegar; 1 tsp salt

Greek fakes brown lentil soup with oregano and red wine vinegar

Everyday Greek lentil soup, earthy and thick, with a splash of red wine vinegar and olive oil stirred in at the end.

Time50 min

LevelEasy

Costabout £0.65 a head

4 servings

Method

1
Heat 1 tbsp of the oil in a large pan. Cook the onion, carrot and celery for 8 minutes until soft.
8 min
2
Add the garlic, oregano and tomato purée and stir for 1 minute.
3
Tip in the lentils, bay leaves and water. Bring to the boil, then simmer gently for 35 minutes until the lentils are very soft.
35 min
4
Add a splash of water if it gets too thick. It should be like a loose stew.
5
Stir in the salt, vinegar and remaining oil.
6
Remove the bay leaves and serve with lemon wedges and warm wholemeal pitta if you like.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

Greek fakes brown lentil soup with oregano and red wine vinegar

Ingredients

Method

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