Starters and sides

Greek lentil soup

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1/4 cup olive oil, or more 1 small onion, small dice 3 cloves garlic, minced 2 Tbs parsley, chopped 6 mushrooms, sliced 2 small courgettes, small dice 1 carrot, small dice 1 large tomato, peeled and chopped 1 1/2 cups green lentils, soaked 1 bay leaf 2 allspice berries 1 cup kale, pre-wilted and chopped 1/4 cup coriander leaves, chopped 1/4 cup dill Leaves, chopped water salt, to taste 1/4 cup orzo or other small pasta pepper, to taste 2 Tbs savoury yeast, or to taste 1/2 tsp. sumac, or to taste


Put onion and oilve oil into a pot and heat gently, sauteing until translucent. Add parsley and garlic, cooking some minutes until fragrant. Add carrots and mushrooms and saute further 4-5 minutes. Add the tomato, lentils, bay leaf, allspice, kale, coriander, dill water enough to cover and salt. Cook until tender, add pasta about 8 minutes before serving. Stir in savoury yeast, sumac and pepper to taste. Serve hot with black bread croutons.

Source: Helena