We’ve all come across the lentil salad trend, but this bay leaf sensation will warm you right up on a cold winters night. My grandmother used to cook this vegan meal during lent. Although, I didn’t appreciate it until I got older and developed a patriotic taste for it. This lentil soup is filled with iron, protein, and all that good stuff! Non-Greeks be warmed, this is not your average soup. I’ve had friends try it who get startled by the vinegary tang to start - but get addicted by the second spoon full! It truly gives off a unique, rich taste. Serve with some crusty bread. Or, give my alternative side a go and try it with mash potato!
Add a little olive oil in a large pot and sauté the onions, carrots and garlic until translucent.
Add the water, passata, tomato paste, bay leaves, oregano and season with salt and pepper.
Allow the combination to come to a boil on a medium high heat for a couple of minutes and then bring it down to a simmer.
Add red wine vinegar, stir & serve!