Name: Lentil Soup with Orzo
Yield: Serves Four
Cuisine: Greek
Ingredients: 60 g/2 oz/½ cup tiny pasta, such as orzo; 1 litre/1¾ pints/4 cups hot water; 275 g/10 oz/1¼ cups brown-green lentils, preferably the small variety; 15 ml/1 tbsp tomato purée (paste); 150 ml/¼ pint/⅔ cup extra virgin olive oil; 2.5 ml/½ tsp dried oregano; salt and ground black pepper; 30 ml/2 tbsp roughly chopped parsley leaves, to garnish; a few shakes of vinegar; 1 carrot, sliced into thin discs; 5 garlic cloves, sliced into thin batons; 1 onion, thinly sliced; 400 g/14 oz can chopped tomatoes

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/1¼ cups brown-green lentils, preferably the small variety
150

Europe
Greece
Winter
Mediterranean
Vegan
Soup

Method

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

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Ingredients

Method

Part of