Lentil Soup

I can't imagine anything better than a homely lentil soup for a cold winter's day. It is not necessarily a winter dish, even though it is called soup. You can enjoy this dish all year.

Also kids go crazy about these brown legumes.

Nutritionally, this is a great protein dish, high in fibre and antioxidant. Iron should be also mentioned, although it should be noted that only a small percentage of iron is absorbed from plant sources, combining with vitamin C aids, and since there is tomato in it, that helps.

Ingredients for 4 Portions

250gr lentils

1 large onion, finely chopped

2 chopped carrots

2 medium potatoes cut into cubes

1 chopped green pepper

1 clove garlic (whole)

1 stick celery, chopped

2 bay leaves (optional)

3 tbsp. olive oil

1 chopped tomatoe

1 tbsp. tomato paste

1 vegetable cube

Salt

Pepper

1 lt. water

Serve with:

apple cider vinegar (optional)

olives

pickled vegetables

bread

Method

• Rinse lentils, boil in water for 5 minutes and drain.

• Put lentils with approx. 1 liter of water in the pot and add onion, carrots, peppers, celery, garlic, potatoes, bay leaves (if wanted) and 2 tbsp. olive oil and simmer in low to medium heat for about 40 minutes.

• Add vegetable cube, season with salt and pepper and cook for another 10 to 15 minutes until the soup boils.

• In order for the soup to become more thick, press the potatoes with a potato presser and mix.

• At the end add 1 tbsp. olive oil and mix the soup. Raw olive oil gives to the food a special taste.

• Serve with 1 tbsp. apple cider vinegar (super healthy), bread and kalamata olives or pickled vegetables.

Bon appetit!