6 servings

Ingredients:

500 gr. (17.6 oz) fine lentils
1/2 of a cup olive oil
1 big finely diced onion
2 minced cloves of garlic
2 finely sliced carrots
2 peeled finely diced tomatoes
2 sharp tbsp. tomato puree
2 bay leaves
1 tsp. cumin
1 pinch of oregano
2 tsp. vinegar
salt and freshly ground pepper to taste

Instructions:

Rinse the lentils. Boil them with plenty of water for 5 minutes and drain. Heat half the olive oil and sauté the onion for 3 '. Add the garlic and the carrot and sauté for 3'. Add the puree and sauté for 1΄. Add the lentils, tomatoes, bay leaf, cumin and enough hot water to cover the food. Cover with the lid and cook for about 30 '. When the lentil soup is almost ready, add salt and pepper and then the remaining olive oil, stirring over low heat. At the end add 2 tablespoons of vinegar and sprinkle with a little oregano.