Greek Lentil Soup
Ingredients
3 cups brown lentils or mung beans or 2 cans of brown lentils, rinsed.
If using dry lentils, soak dry lentils in tap water for 2 hours prior to preparing.
1 large onion
4 garlic cloves
2 celery stalks (or bok choy stalks)
Spinach or silver beet or bok choy leaves
3 carrots (diced)
1 potato (diced)
1 can chopped tomatoes
Oregano herb or rosemary
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon vinegar to dress at end and 1 tablespoon olive oil
Method
In a medium soup pot, pour half the oil in pot and add diced onion, garlic and celery. When heated add quarter cup of water and stir and allow to cook gently, adding 1 teaspoon salt and sprinkle pepper. Add rinsed lentils, stir in, then carrots, silverbeet or bokchoy, canned tomatoes oregano (fresh or dry). Allow to simmer until gently cooked without the vegetables becoming overcooked. Add a teaspoon of vinegar and drizzle with olive oil and serve.
