Matala Brown Lentil Soup

Summary

Ingredients

• 150 g lentils, brown
• 400 g water
• 1 potato (s), waxy
• 1 small carrot (s)
• 1 hot pepper, red, long, mild
• 400 g tomato (s), fully ripe
• 1 medium onion (s), brown
• 2 medium clove (s) garlic, fresh
• 2 medium bay leaves
• 1 teaspoon, leveled black pepper, freshly ground
• 1 teaspoon oregano, fresh or dried
• 1 teaspoon, leveled gyros spice
• 6 tablespoon extra virgin olive oil
• Salt or vegetable stock powder, instant
• Pepper, black, freshly ground
• 3 tablespoon red wine vinegar
• 1 tablespoon wheat flour type 050
• 1 tablespoon sugar, white
• 2 tablespoon red wine, drier
• leaves Celery for garnish

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Instructions

1. Wash the lentils, drain them and cook them with the water and 6 g of salt for 10 minutes.
2. In the meantime, wash, peel and cut the potatoes and carrots into small pieces. Remove the stems from the peppers, wash them, cut in half lengthways, core and cut across into thin strips. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green-white stalk. Halve each half lengthways, thirds crosswise and purée finely in the blender at the highest setting for 1 minute.
3. Halve the onion lengthways, cap both ends, peel and cut into small pieces. Cap the garlic cloves at both ends, peel and cut into small pieces. Heat a medium-sized pan, add 2 tablespoons of the olive oil and let it get hot. Add the onions and garlic and roast until the onions are translucent.
4. Strain the lentils and reserve a cup of the cooking water. Bring the lentils to the boil together with the vegetables in a sufficiently large saucepan and add the herbs and spices. Simmer with lid on low heat for 30 minutes.
5. Sweat the flour medium brown with 4 tablespoon of the olive oil, deglaze with the cooking water and stir until lumpy. Then add the red wine and wine vinegar and stir in.
6. When the lentil soup has simmered for 25 minutes, add the roux, season with sugar, salt and pepper and let simmer until done.
7. Distribute on the serving plates, garnish and serve with white bread.

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