Lentils is a favorite meal of mine. When growing up, during the winter months lentils were cooked in our house twice a month. A little later during my college years in Athens, lentil soup was served in the canteen every Friday.
Mondays, Wednesdays and Fridays for most Greeks are meat free days, and Fridays are mainly a day for pulses.
for 6 people
500gr green or brown lentils
1 large onion cut in small cubes
250gr ripe tomatoes chopped in cubes
3-4 cloves of garlic chopped
2 bay leaves
small bunch of fresh thyme
1/2 cup extra virgin olive oil
salt and pepper
Optional: 1 ts tomato puree if the tomatoes are not ripe
Most lentils that I have bought in Ireland do not require overnight soaking, but check your package.
Rinse the lentils
Place them in a pot and add enough water to cover them well. Once they start to boil, strain the lentils and discard the water.
Add a little olive oil in the pot and add onion, garlic and cook for 1-2 min. Add tomatoes, herbs and cook for one more minute. Add the lentils and enough hot water to cover them well.
Bring to the boil. Reduce the heat and simmer for 20-25 mins (check also your package instructions) or until the lentils are tender and most of the liquid has been absorbed. Pay attention to add water if needed.
Finish with olive oil, salt and pepper; stir and turn off the heat.