Lemony Greek Lentil Soup

Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat.

5 min

After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so.

5 min

Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour.

5 min

After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour.

5 min

Now, slowly saut the onion and garlic in the olive oil until the onion is tender.

5 min

Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste.

5 min

Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it.

5 min

Add more water if necessary.

5 min

Serve with crusty bread and a soft cheese like St. Andre or Cambazola

5 min