Instructions
Start by washing the lentils thoroughly.
Place a pan over medium-low heat and add the lentils, the water, the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 30 minutes.
Pour in the oil if using and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in mind that different kinds of lentils cook at different times.
