Lentil Soup with Orzo

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Lentils are a winter staple in Greece and very delicious they are too. This soup of lentils and tiny pasta, sharpened by a shake of vinegar, is of Greek Sephardic heritage. The secret of good lentil soup, as with all these winter dishes from Greece, is to be generous with the olive oil.

Ingredients

  • 275 g/10 oz/ cups brown-green lentils, preferably the small variety
  • 150

Method

  1. Rinse the lentils, drain them and put them in a large pan with cold water to cover. Bring to the boil and boil for 3–4 minutes. Strain, discarding the liquid, and set the lentils aside.

  2. Wipe the pan clean, heat the olive oil in it, th