Greek Lentil Soup
Ingredients
- 2 cups uncooked lentils
- 8 cups water
- 1 chopped onion
- 2 chopped carrot
- 2 chopped celery rib
- 1 chopped potato (about 1/2 cup)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 bay leaves bay leaves
- 2 teaspoons fine sea salt
- 2 teaspoons red wine vinegar
Instructions
- Wash lentils in a strainer and set aside.
- Add olive oil to a soup pot and sauté the onion, carrot, and celery until the onion is translucent; about 2 minutes.
- Stir in the water or broth, rinsed lentils, potato, bay leaves, dried oregano, and salt. Bring to a simmer and cook until the lentils are very soft; about 30 to 40 minutes.
- Stir in the vinegar and serve topped with fresh parsley and feta if desired.
