Helenic Lentil Soup
Ingredients
1 C. lentils
1 medium onion, chopped
2 to 3 garlic cloves, chopped
1 celery stalk, chopped
3 plum tomatoes, fresh, and juices, or 5 Italian type plum tomatoes
1 bay leaf
4 parsley sprigs
fresh mint, basil, or other favorite herb
1/4 C. olive oil
1 pinch salt
1 pinch pepper
3 Tbsp. vinegar
oregano, dried, for garnish
Cooking Instructions
Wash lentils in a soup pot. Cover with 8 C. of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes, bay leaf, parsley, your favorite herb, and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 C.. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar. Garnish with oregano, rubbed between the palms.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)