The days are getting warmer and longer and soup season is almost over.  There’ll be a few more cold snaps but then the heat will hit and no more soup for dinner. The end of soup eating weather is always a bit devastating for me, soup for dinner is the easiest thing to organise and because I have a small family a pot of soup can last for two or three meals.

Anyway this soup season I perfected my Greek lentil soup and it’s exactly how I like it. I have to post it now so I don’t forget next year when the cold weather hits again. It’s a simple and easy recipe so it’s perfect for a weeknight meal. Serve with crusty bread for dunking and if you want to get a bit fancy a salad with some feta cheese.

Greek lentil soup

• 1 cup of brown lentils (picked over and washed)
• 2 medium brown onions (finely chopped)
• 2 carrots finely chopped
• 3 cloves of garlic, sliced
• 2 sticks of celery (finely chopped) (optional if you don’t have it the soup is still delicious)
• 1/4 cup olive oil (don’t be stingy with the oil it adds flavour)
• 750 mls water or stock
• 2-3 Bay leaves
• 1 can of crushed or finely chopped tomatoes
• 1-2 teaspoons of oregano or mixed Italian herbs
• 1 teaspoon smoked sweet paprika (optional)
• Salt and pepper to taste
• Extra olive for drizzling
• Red wine vinegar
• Handful of finely chopped parsley for garnish

1. Saute onions, carrots, garlic and celery in olive oil in a large pan until translucent and fragrant. Add smoked paprika, herbs and saute for another minute. Add can of chopped tomato bay leaves and bring to a simmer for a few minutes.
2. Add stock or water and lentils. Bring to a gentle boil, turn down heat simmer for about 45 minutes until lentils are tender. Season with salt and pepper to taste.
3. Serve hot in bowls drizzled with extra olive oil and a few dashes of red wine vinegar. Garnish with chopped parsley.