Greek Lentil Soup with Lemon and Olive Oil

• 3 tbspolive oil
• 1large onion, finely chopped
• 2carrots, finely chopped
• 2celery sticks, finely chopped
• 4garlic cloves, sliced
• 1 tspdried oregano
• 2 tbsptomato puree
• 300gdried brown lentils, rinsed
• 2bay leaves
• 1.3litres vegetable stock
• 2 tbspred wine vinegar
• 30 mllemon juice
• 2 tbspextra virgin olive oil, to finish
• fine salt
• black pepper
• 100gfeta, crumbled
• 4thick slices crusty bread, about 50 g each

Method

1. 1Heat the olive oil in a large saucepan over a medium heat. Cook the onion, carrots and celery with a good pinch of salt for 8 minutes until soft and sweet but not coloured.
2. 2Stir in the garlic, oregano and tomato puree for 2 minutes until the puree darkens a shade and smells sweet rather than raw.
3. 3Add the lentils, bay leaves and stock. Bring to the boil and skim off any grey foam that rises; it makes the soup taste muddy if you leave it.
4. 4Simmer partly covered for 35–45 minutes, or the time on the lentil packet, until the lentils are tender. Stir occasionally and add water if the soup thickens before they soften.
5. 5Discard the bay leaves. Stir in 1 tbsp vinegar, 15 ml lemon juice and black pepper. Taste, then add the remaining vinegar and lemon juice gradually as needed. Add salt only after tasting; the stock and feta already provide some.
6. 6Ladle into bowls, crumble over the feta and drizzle each bowl with the extra virgin olive oil. Serve with the bread for dunking.

Per serving

kcal

685

protein

30.2g

fibre

13.3g

carbs

89.4g

fat

24.3g