One day before the week ends, and it is recipe day!
So today, I decided to make a very traditional Greek soup made of lentils, which is normally eaten during the winter – but it is equally well cold.
Lets see the ingredients for 4 people:
- 500 grams of lentils
- Urbangrains extra virgin olive oil
- One tin of chopped tomatos (or chop your own fresh one’s I assure you it is much better)
- Three bay leaves
- One big onion, chopped
- One large garlic clove
- Salt, pepper to taste
- Urbangrains Organic oregano
- A teaspoon of vinegar (at the end, for seasoning)
- A slab of Urbangrains feta cheese (at the end as well, for seasoning)
- Organic Urbangrains Black Kalamon olives (to accompany the whole experience)
Step 1: Couldn’t be simpler.
Fill a large pan with water and bring it to boil. When it starts boiling add some salt, and then pour the lentils in.
Step 2: Let it boil for a while, and add the chopped tomatoes. In the mean time, if you haven’t done already, chop the onion into fine pieces and add it to the pan.
Step 3: Add Urbangrains olive oil
Step 4: Add the bay leaves and the whole, peeled garlic at the end. This will give a wonderful, warm and spicy aroma and taste to the lentil soup.
Step 5: Add Urbangrains oregano, salt and pepper to taste, just a few minutes before you remove from heat. The reason you add oregano at the end, is not to allow the food to become bitter.
Note: the whole boiling process should be no more than 30 minutes, max – at the end, lentils should not be mushy or very soft, any way.
Step 6: The best step!
Serve in a deep bowl, and whether you prefer it hot or cold, add chopped, big chunks of Urbangrains feta cheese on top of the soup. Eat while enjoying Urbangrains Organic black Kalamon olives, marinated in a secret …marinade. Enjoy!