- Heat the olive oil in a large saucepan over medium heat. Fry the onions for 5 minutes, stirring occasionally, until soft. Add the garlic and continue to cook for 1-2 minutes without browning.
- Meanwhile, put the lentils in another saucepan and cover with water. Bring to a boil, then drain in a colander.
- Add the lentils to the pan with the onion and garlic, then add 1 liter of the vegetable stock and the herbs. Stir in the tomato puree and tomatoes, then bring to a boil. Reduce the heat and simmer for 40-45 minutes, adding more stock if necessary, until the lentils are tender and the soup is thick. Add 1 tablespoon red wine vinegar, then season with salt and pepper. If desired, add 1 more tablespoon.
- Pour into bowls, drizzle with olive oil and serve immediately.
- If desired, crumble some feta over the soup before serving.
Tips+: Use small brown lentils from Greece for an authentic flavor and texture. Small green lentils will also do the trick; on the other hand, avoid Syrian coral lentils because they shatter during cooking. The lenses do not need to be pre-soaked; However, it is recommended to rinse them under cold water before cooking and sort them to remove any grit or dirt.
Option: add fresh spinach 5 minutes before the end of cooking. Season the soup with cumin or ground coriander. Sprinkle with chopped parsley or cilantro. Just before serving, add a little lemon juice or serve with lemon wedges.