Fakes - Greek Lentil Soup

33g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

• 500 g brown lentils
• 90 ml olive oil
• 200 g onion
• 200 g carrot
• 3 cloves garlic
• 2 tbsp tomato paste
• 2 bay leaves
• 1.5 l water
• 1 1/2 tbsp salt
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp red wine vinegar

How to make it

1. Place the lentils in a bowl, cover with boiling water, and set aside to soak while you prepare the vegetables.
2. Heat 4 tablespoons (60 ml) of the olive oil in a large casserole or heavy-bottomed pot over medium-low heat. Peel and finely dice the onion and carrot, adding them to the pot as you go. Sauté for 8–10 minutes until the onion is soft and translucent.
3. Peel and finely grate or crush the garlic into the pot. Cook for 1 minute more, stirring, until the raw garlic scent disappears.
4. Stir in the tomato paste and cook for 30 seconds. Drain and rinse the soaked lentils, then add them to the pot along with the bay leaves and 1.5 litres of water. Stir everything together.
5. Bring the soup to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 30 minutes, or until the lentils are completely tender and the soup has thickened slightly.
6. Season with salt and black pepper, stir well, and cook uncovered for a further 10 minutes to let the flavours meld.
7. Remove the bay leaves. Stir in the red wine vinegar and the remaining olive oil (about 2 tablespoons). Taste and adjust seasoning if needed.
8. Serve with bread and a drizzle of extra virgin olive oil.

Nutrition