Grekisk linssoppa med citron

Så gör du

1. Dice the onion and carrot evenly so they soften at the same rate. Sauté in olive oil until the onion is translucent and the carrot begins to soften.
2. Add lentils, tomato, oregano and broth. Bring to a boil, then reduce to a steady simmer.
3. Cook about 30 minutes, stirring occasionally, until the lentils are tender but still recognizable. Add a little water if the soup becomes thicker than you want.
4. Taste for salt and pepper. The soup should be savory before the lemon goes in.
5. Stir in lemon juice and a final drizzle of olive oil just before serving.

1. Dice the onion and carrot evenly so they soften at the same rate. Sauté in olive oil until the onion is translucent and the carrot begins to soften.
2. Add lentils, tomato, oregano and broth. Bring to a boil, then reduce to a steady simmer.
3. Cook about 30 minutes, stirring occasionally, until the lentils are tender but still recognizable. Add a little water if the soup becomes thicker than you want.
4. Taste for salt and pepper. The soup should be savory before the lemon goes in.
5. Stir in lemon juice and a final drizzle of olive oil just before serving.