LENTIL SOUP

 (FAKES – pronounced Fa-kess)

The Greek guy loves this...his mother made it for his family once a week.  She would serve it with olives, some smoked herring or feta on the side. I love it too – and it is even better the next day (if there is any left over!)

• ·         500g brown lentils

• ·         1 whole peeled red onion

• ·         3 whole peeled cloves garlic

• ·         2 x 400g tinned tomatoes – pureed

• ·         2 bay leaves

• ·         ½ cup ILIADA Extra Virgin Olive Oil

• ·         4 cups of hot water

• ·         pinch of oregano

• ·         salt and pepper

Place lentils in a large saucepan, cover with water and bring to boil. Simmer for 5 minutes then drain the lentils, discarding the brownish water. Put lentils to one side.

Put the pureed tomatoes, olive oil, whole onion, whole garlic, bay leaves, 4 cups of hot water and oregano into the saucepan, season and bring to the boil, stirring. Add the lentils, reduce heat and simmer slowly for half an hour, or until lentils are tender and the soup is thick, adding more water if required.

Remove the whole onion, garlic cloves and bay leaves and serve sprinkled with oregano.

A toasty warm winter soup . Last time I made it, I had no tinned tomatoes in the pantry!!! So I blanched some fresh tomatoes in boiling water, removed the skin and blitzed them with a tablespoon  of tomato paste – turned out OK too.

Serves 4