LENTIL SOUP is a favorite Greek national dish, typically consumed several times a month. It is usually served with a slice of bread and some feta cheese or olives or salted herring. Lentils are a good source of Iron. It is recommended to consume an orange or ½ glass of orange juice at the end of meal in order to maximize Iron absorption. It is also recommended that, in case of diabetes, the portion of lentils should be reduced.
10oz or 300gr lentils
2 red onions cut to small pieces
4 tablespoons of tomato paste or 4oz (120gr) canned tomatoes
5 tablespoons of Olive Myth extra virgin olive oil
4 cloves of garlic
3-4 bay leaves
¼ teaspoon of sea salt
¼ teaspoon of freshly-ground black pepper
Wash the lentils in a strainer.Boil them in a pot of water. Bring to boil, add the onions, garlic and bay leaves. You must stir every 10 minutes or so, and keep adding water as necessary. Once the lentils have boiled to a point where they have begun softening up, add Olive Myth extra virgin olive oil, tomato paste, salt and black pepper. Continue boiling until the lentils and the other vegetables have softened up to your liking. Serve in deep plates. You may add some vinegar, if you wish.