Greek Lentil Soup Revithia

Ingredients

• Chickpea 20 oz
• Spanish onions 1 piece
• Carrot 1 piece
• Celery stalk 1 piece
• Garlic 3 cloves
• Olive Oil 0 fl oz
• Bay leaf 1 piece
• Oregano 1 tablespoon
• Lemon 1 piece
• Wheat Flour 2 spoons
• Salt to taste
• Ground Black Pepper to taste
• Parsley 0 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Soak the chickpeas in plenty of water, add a teaspoon of baking soda, and let them sit for 15 to 20 hours.

Step 3

Then drain the water and rinse the chickpeas. Place the rinsed chickpeas in a pot and cover them with water, making sure the water level is about 4 cm above the chickpeas. Bring to a boil and simmer on low heat for 15 minutes, skimming off any foam. Then drain the water.

Step 4

In a clean pot, heat the olive oil.

Step 5

Sauté the finely chopped onion until golden brown. Add the diced carrot and celery, and cook, stirring, until softened. Add the minced garlic and oregano, and sauté for another minute or two.

Step 6

Add the chickpeas, bay leaf, and lemon zest.

Step 7

Pour in water, bring to a boil, and cook covered for 40–45 minutes, until the chickpeas are tender.

Step 8

Squeeze lemon juice into the flour, add a ladle of broth from the soup, mix well, and pour it into the soup.

Step 9

Season with salt and pepper to taste, and simmer for another 3 to 5 minutes.

Step 10

Serve garnished with chopped parsley.