Lentil soup

Traditional, Cypriot and easy recipe for lentils. Ideal for the fasting period and not only.

Execution time: 20 minutes

Baking time: 120 minutes

Servings: 4-6

Components

• 250 gr. lentils
• 2 celery cut into small pieces
• 2 medium carrots cut into quarters
• 2 sk. chopped garlic
• 2 ripe tomatoes, finely chopped
• 2 and others olive oil
• 1 large onion, finely chopped
• Salt
• Pepper
• Water

Execution method

• Wash the lentils well, strain it and set aside.
• In a saucepan, pour the olive oil over medium heat and fry the onion and garlic for 2-3 minutes, until slightly softened.
• Once soft, add the carrots, tomatoes, celery and stir until the moisture evaporates from our vegetables.
• Then add the lentils and water to cover it.
• Half cover the pot and cook over medium to low heat for 1-2 hours until the lentils are soft and absorb the liquid.
• Five minutes before removing from the heat, add salt and pepper to our food and cover our pot again.
• Serve with seasonal vegetables, canned squid, olives and anchovies.