Lentil soup

Lentils! Enjoy a traditional Greek dish for the cold days of the winter.
Lentils are among the first plants that the man (and woman:) began to systematically cultivate and one of the more important legumes in our diet.
There are several varieties with different size and color of seeds, such as blonde, green and brown.
The lentils are cultivated since ancient times (circa 2,000 BC) and were known in ancient Egypt. Jews, Greeks and Romans cultivated and consumed them.
It is a legume with great nutritional value, rich in iron, phosphorus, carbohydrates, protein and B vitamins.

work: 0:20'

time: 1h:30'

easy: 4/10

Ingredients (6 servings) ½ kg/ 1 lbs lentils (the brighter the color, the more recent vintage) 100 ml/ 3.5 fl oz olive oil 2 onions, diced 4 garlic cloves cut into slices 1 fresh tomato diced 2 carrots, sliced 1 green pepper in strips 1 pack tomato paste (70 gr/2.5 oz) 2 bay leaves 1 red chili pepper 1 cup thin pasta salt & pepper to taste 2 tbsp vinegar (optional at serving)

We check for any unnecessary materials and wash the lentils well. In the saucepan we put the olive oil, onions and garlic to sauté slightly. Add the green peppers and sliced carrots. When sautéed enough add the tomato paste and after a while the cubes of fresh tomatoes. Supplement with a litre/30 fl oz of water and when it boils pour the lentils. Add more water if and when necessary.

Before finishing the cooking add salt, pepper, pasta that will make the soup thicker and tastier. Throw in the bay leaves with chilli pepper. When ready remove from heat, leaving plenty of broth in the pot for the lentils to absorb.

Serve in deep dishes or bowls (optionally with a little vinegar for those who prefer it) and enjoy a delicious Greek dish!