Ingredients
8 oz/1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 carrot, finely chopped
2 tbsp olive oil
2 bay leaves
A generous pinch of dried oregano
6 1/4 cup vegetable stock
2 tbsp red wine vinegar
salt and pepper to taste
Preparation
Put all the ingredients except for the vinegar and seasoning, in a heavy pan. Bring to a boil over medium heat, tehn lower to a simmer for 1 1/2 hours, stirring the soup occasionally to prevent sticking.
Remove the bay leaves and add vinegar and salt and pepper to taste. If soup is too thick add extra vegetable stock or water. Serve in heated bowls with crusty bread rolls.
