(Greek Lentil Soup)

500gm brown lentils

1 bunch thin carrots (cleaned, diced and leafy tops reserved)

1 brown onion (diced)

5 garlic cloves (halved)

3 tbl sp dried oregano

1 tbl sp dried parsley

1 tbl sp dried thyme

1 tbl sp cracked black pepper

2 bay leaf

1 can crushed tomatoes

1/4 cup olive oil

1/4 cup + 1 tbl sp red wine vinegar

3 tbl sp vinegar

3 tbl sp white wine vinegar

Sea Salt

1. Rinse your lentils and then put them in a pot with cold water so that they are submerged. Bring to the boil and then drain your lentils through a sieve removing the first batch of water.

2. Pop you lentil back into your pot with brown onion, carrots, oregano, parsley, thyme, black pepper and big pinch of sea salt. Top with cold water so that it covers your mixture by one thumb. Place on hight heat and bring to a high boil.

3. Once high boil is reached, add your crushed tomatoes, olive oil, 1/4 cup red wine vinegar, 2 tbl sp white vinegar, 1 tbl sp white wine vinegar and another pinch of salt and bring to a high simmer. Simmer on low-medium with the lid on for 30 minutes. Remove your lid to let your fakes thicken and simmer until your lentils are tender (10-15 minutes).

4. In you last few minutes of cooking add in a tbl sp of red wine vinegar, 1 tbl sp vinegar and 1 tbl sp white wine vinegar and season to taste with salt. Stir all of this through before removing from heat.

5. Stir through rough chopped carrot top leaves and season to your taste. Serve with crusty bread.