Women’s cooperatives with their preserve sweets and their liqueur are making sure that the traditional practices are established while every visitor must make a mandatory stop have to taste the most popular sweet the thick soap-like Halvas from Farsala.
This week we bring you the lentil soup recipe, as it is made by the locals.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Nutrition information: 266 cal, 7.4 g fat, 13.7 g protein
- 8 ounces brown lentils
- 1/4 cup of olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1-quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1 spoon red wine vinegar
Place lentils in a large saucepan; cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.
Dry saucepan, pour in 1/4 cup olive oil and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent about 5 minutes. Pour in lentils, 1-quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.