Greek Lentil Soup (Fakes)
Ingredients:
1 1/2 cups green or brown lentils
3 bay leaves
7 cups water
1/2 cup extra virgin olive oil, divided, plus more to serve
1 large yellow onion, diced
2 garlic cloves, crushed
2 1/2 tablespoons tomato paste
2 teaspoons paprika
Salt
Black pepper
2 tablespoons dried Greek oregano
Red wine vinegar, for serving
Kalamata olives, for serving
Instructions:
Prepare the lentils. Spread the lentils out on a plate or tray and remove any small stones, debris, and any that are shriveled or discolored. Place them in a colander or sieve and rinse under cold running water until the water runs clear. This removes dust and any starchy residue.
Cook the lentils. Place the lentils, bay leaves, and water into a pot. Simmer over low to medium heat, half covered, until the lentils are soft and cooked through, about 20 to 35 minutes, depending on the variety.
Sauté the onions. In a separate pot, add 1/4 cup of the olive oil and the onion. Sauté over medium heat until soft and translucent, about 10 minutes. Do not let the onion brown. Add garlic and tomato paste, then sauté for 2 minutes until fragrant. Add the paprika, and season with salt and pepper, about 1/2 teaspoon each.
Combine. Pour the cooked lentils, along with their liquid, into the tomato mixture and stir well. If the broth is very thick, add another cup of water to loosen it. Stir in the oregano and remaining 1/4 cup of olive oil. Simmer, partially covered, for an additional 5 minutes, or until thickened somewhat.
Finish and serve. Remove the bay leaves. Taste and adjust the seasoning; it should be well salted. Serve each bowl with a drizzle of olive oil, a teaspoon of red wine vinegar, and a few Kalamata olives.