Fakes Soupa

This is a recipe for Greek lentil soup from Rena Salaman which I have adapted somewhat, the original contained 150 ml (¼ pint) of olive oil. It has been a family favourite in our house for about 20 years and is very tasty and filling.

250g Continental (Green) Lentils washed.

N.B. not Puy or Vert lentils but they would probably be ok

1 litre water

2 onions

2 cloves of garlic chopped

1 large or 2 medium carrots diced

2 sticks of celery diced

400g can of chopped tomatoes

1 tbsp light olive oil

1 tbsp dried oregano

2 Knorr vegetable stock cubes

Extra Virgin Olive oil to garnish (optional)

Put the lentils in a pan with water to cover generously, bring to the boil and boil for 3 minutes. Strain and dispose of the cooking water. Set aside.

In a separate large pan, sweat the diced onion, carrot, celery and garlic in the light olive oil over a low heat for about 10 minutes until the onions become translucent. Add the lentils and the remainder of the ingredients, crumble in the stock cubes and pour in the measured water. Bring to the boil then simmer for 30 to 40 minutes stirring occasionally until the lentils are soft. Season with ground black pepper and salt to taste.

Serve and garnish with a swirl of good Extra Virgin Olive oil if liked.