Greek Lentil Bean Soup
Soups • Greek
Description
If you have the opportunity to make broth, that's great, but you can also cook it in drinking water. For a non-vegan version, you can use chicken broth. Other options for serving include feta cheese cubes or meatballs.
Ingredients
- White Beans 5 oz
- Onion 2 heads
- Celery 2 stalks
- Carrot 3 pieces
- Tomatoes in their own juice 15 oz
- Tomato Paste 1 tablespoon
- Olive Oil 5 fl oz
- Oregano 2 tablespoons
- Vegetable Broth 0 qt
- Olives 0 oz
- Sweet Red Onion 1 head
- Chopped Parsley 2 tablespoons
Step-by-Step Guide
Step 1
Soak the white beans overnight (if you don't have time or are too lazy to soak, you can use a can of canned white beans, 400 grams, draining the liquid and rinsing with cold water beforehand).
Step 2
Then drain the water.
Step 3
Cover with cold water, bring to a boil, and drain again.
Step 4
Finely chop the carrot and celery into matchstick-sized pieces, and slice the onion into petals.
Step 5
Add the vegetables to the beans and pour in cold broth or water.
Step 6
Bring to a boil and cook for about an hour until the beans are tender, approximately 1 hour to 1 hour 15 minutes.
Step 7
Add olive oil and 2 tablespoons of oregano. Cook for 5 minutes.
Step 8
Add the tomatoes in their own juice, mix in the tomato paste well, bring to a boil, and let the soup steep.
Step 9
When serving, place sliced sweet red onion mixed with halved pitted green olives in each bowl and sprinkle with finely chopped parsley or cilantro.
Step 10
Serve hot with garlic bread.
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