Voion Land Products

Lentil soup

Ingredients

250 gr Voion lentils
2 tbsp olive oil
1 onion, medium
2 carrots
2 stick(s) celery
2 cloves garlic
2 laurel leaves
1 tbsp cumin
1 pinch chili flakes
400g tomato concache
1 cube of vegetables
1 1/2 lt water
1 tbsp salt

For serving

1. slices bread
2. 2 tablespoon(s) olive oil
3. 5 sprig(s) thyme
4. salt
5. pepper
6. 1 tablespoon(s) vinegar
7. salt-cured anchovies
8. olives

INSTRUCTIONS

1. Rinse the lentils and drain.
2. Place a large pot over medium heat.
3. Coarsely chop the onion and add them to the pot along with the
   olive oil.
4. Cut the carrots and celery into small slices, add them to the
   pot and sauté for 3-5 minutes until softened.
5. Cut the garlic into thin slices, add it to the pot
   along with the bay leaves, cumin and allspice, and
   mix well.
6. Add the lentils, the crushed tomatoes, the cube and the water, and
   mix.
7. Close the lid and simmer for 40-45 minutes on medium to
   low heat.
8. 5 minutes before removing from the heat, sprinkle with salt and
   pepper.
9. Remove the pot from the heat.

To serve:

1. Cut 4 slices of bread from the country loaf.
2. Place a grill pan over high heat.
3. Add the slices of bread, olive oil, salt, pepper, and thyme. Toast until golden on both sides.
   and we put them out of the pan to get a nice color and
   toasted.
4. Divide the lentils among plates, and serve with a little thyme, pepper,
   1 tbsp olive oil,

Source: www.akispetretzikis.com