Lentil soup

Noon Cooking - January 25, 2012

Nabeel's® Cafe & Market Lentil Soup

This is a Greek version of the Lentil soup recipe. In the winter months in Greece Lentil soup and also Bean soup (Fasolada) are the most popular soups in whole of Greece.

This Lentil soup is not only healthy but also is a meal of its own and has been enjoyed in Greece for thousands of years. The ancient Greeks very much enjoyed lentils, especially in soups.

Aristophanes said "You, who dare insult lentil soup, sweetest of delicacies."

The Greeks also made lentils into bread

Although they may be cheap, lentils are very nutritious, filling, and more importantly, the most flavorful of all the legumes.When it is accompanied by with crusty bread is tasty, beautiful in its simplicity and wholesomeness!

Ingredients:

½ lb lentils*

1/4 cup extra virgin olive oil

2 cups chopped white onions

2 stalks of celery chopped

3 leaves of bay leaves (remove before serving)

7 whole garlic cloves

2 cups of chopped carrots

5 tablespoons of red wine vinegar

½ cup of homemade chicken broth (or good canned one)

Salt and pepper to taste

Preparation:

Place the lentils in a pot and cover with water.

When the water starts boiling add, the celery, garlic, carrots, onions, bay leaves, olive oil and chicken broth.

Cover and simmer for about 30 minutes and until the lentils are al dente.

Add the vinegar and season to taste.

Serves 3-4

* You can find lentils at Nabeel's® International Market and fine grocery stores.

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