Vegan recipe for Greek Lentil Soup – serve with crusty bread
1/4 cup olive oil
1 medium red onion, diced
2 cloves garlic, crushed
2 cups brown lentils, rinsed
1 large carrot, diced
1 red bell pepper, seeded and chopped
2 medium tomatoes, chopped
3 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 tablespoon paprika
1/2 tablespoon smoked paprika
1 teaspoon curry powder (optional)
1 teaspoon turmeric (optional)
3 bay leaves
8 cups water or stock
2 cloves garlic, minced
1 1/2 to 2 tablespoons dried Greek oregano, to taste
2 teaspoons sea salt, or to taste
fresh cracked black pepper, to taste
Heat the olive oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 minutes to soften. Add the crushed garlic and sauté for another minute. Add the lentils, carrot, red pepper, tomatoes, tomato paste, red wine vinegar, paprika, curry powder and turmeric if using, and bay leaves. Stir and pour in the water or stock.
Bring to a boil, reduce the heat to medium-low, cover, and simmer for 50 to 60 minutes or until the lentils are tender.
Stir in the minced garlic, oregano, salt and black pepper. Serve hot with crusty bread or rice and a vegetable dish.