Thanks to our uncle and aunt Arthur and Irene Samios from Dubbo, NSW for their lentil soup recipe. They’ve been serving it up at the Popular Café in Dubbo since 1956. Its still as popular today as it was 50 years ago. Now, there’s the test of time.
275 gm lentils, dry and small
150 ml extra virgin olive oil
1 onion, sliced thin
2 garlic cloves, sliced
1 carrot, sliced thinly
400 gm can tomatoes, diced
1 tbsp tomato paste
1/2 tsp dried oregano
1 litre hot water
2 tbsp fresh herb leaves
- Rinse lentils, drain and sit in a bowl covered with cold water.
- Heat oil in large inner pot; add onion and sauté until translucent.
- Add garlic to pot and cook till aromatic.
- Add lentils to pot. Add carrots, tomatoes, tomato paste and oregano.
- Stir hot water into pot and add pepper to taste.
- Bring pot to boil and simmer for 20 minutes, lid on.
- Transfer pot to Ecopot, with lid on.
- Cooking time 2 1/2 hours.
HINT … Prior to serving add salt and the fresh herbs to garnish.
