Greek Lentil Soup

Ingredients

• 150 g brown lentils
• 1 onion
• 2 Garlic cloves
• 2 carrots
• 1 stalk Celery
• 2 tbsp olive oil
• 400 g diced tomatoes (canned)
• 1 l vegetable stock
• 1 bay leaf
• 1 tsp Dried oregano
• Salt
• Pepper
• a handful rosemary (or thyme)
• 4 tbsp Greek yogurt (15 g)

Instructions

1. 1.

   Rinse lentils in a sieve and drain. Peel and finely chop onion and garlic. Peel carrots and dice them; trim, wash, and dice celery.

2. 2.

   Heat 1 tbsp oil in a pot over medium heat and sauté onion and garlic for 2–3 minutes until translucent. Add carrots and celery and cook for another 5–7 minutes.

3. 3.

   Add tomatoes, stock, lentils, bay leaf, oregano, salt, and pepper; simmer the soup for 30–40 minutes until lentils are tender. Meanwhile wash rosemary or thyme, shake dry, pluck needles, and chop.

4. 4.

   Serve the Greek lentil soup in bowls, top with spoonfuls of yogurt, drizzle remaining olive oil, and garnish with rosemary or thyme sprigs.