Greek Lentils Soup
1 packet of 500 grams. lentils
3 tablespoons oil
3 carrots chopped
2 sprigs chopped celery (parsley or dill)
2 leeks chopped
3 onions chopped
1 liter of water
4 tablespoons olive oil for serving
½ liter of vegetable broth
PreparationIn a deep frying pan heat the oil, add carrots, leeks and spring onions and cook for 15 minutes over low heat until soft.
Add the lentils and mix. Pour the broth and water and cook for 45 minutes, until lentils are tender.
Serve in deep bowls and sprinkle with a tablespoon of olive oil.
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