Lentil soup

A Greek traditional recipe

Ingredients
500 grams lentils (= faki) 150grams olive oil ( = ladi elias) 1 onion (=kremidi) 3-4 pieces of garlic (=skordo) 1 carrot (=karoto) 3-4 tomatoes (=domata) 3-4 bay laurel leaves (=dafni) Salt (=alati) 2 spoonfuls oregano (=rigani)

The recipe
Rinse the lentils and put them in a cauldron with some water to and let them boiling for 2-3 minutes. Strain the lentils and add plenty of fresh water. Add the olive oil, the bay laurel and the salt. Chop the carrot, the onion, the garlic and the tomatoes (you can also use ready canned tomatoes as in photo) and add them in the cauldron. The soup will be ready after boiling for approximately 30 minutes. As soon as you turn off the heat you add the oregano. I suggest you check the boiling process from time to time because the lentils absorb the water and you may need to add more water.

Good appetite! ! (=kali oreksi)

 We cooked the lentil soup today at school and eat it wishing: At your health! ( =stin igia sas)

 Georges mother brought us some bread and salad with tomato, cucumber and tuna to accompany the delicious soup. Unfortunately, we do not usually eat at school and we had no proper tableware