Sort through the lentils to remove any pebbles or anything thats not a lentil. Rinse lentils thoroughly under cold water.
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.
Stir in the lentils, water, tomato puree, bay leaves, salt and pepper.
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 youre using).
Serve soup topped with red wine vinegar and feta cheese to your tastes.
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