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How to make Greek lentil soup

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Smoked paprika adds a wonderfully rich flavour to this delicious and healthy soup. It makes an excellent light meal when served with bread and salad.
What you'll need: 
2 tablespoons olive oil
60g finely chopped onion
40g finely chopped red pepper
2 cloves garlic, minced (divided)
800ml water
90g brown or green lentils plus 3 tablespoons red lentils
1/2 teaspoon each salt and smoked paprika
1/2 bay leaf
225g fresh tomatoes
freshly ground pepper to taste
1: 
Heat a heavy skillet over low heat, add olive oil and saute onion & red pepper until softened, five to seven minutes.
2: 
Add one clove of garlic; saute an additional minute or two.
3: 
Meanwhile, bring water to the boil in a large covered saucepan.
4: 
When vegetables are sauteed, add them to the boiling water along with the lentils, salt, smoked paprika and bay leaf.
5: 
Lower heat, cover and simmer for 45 minutes, stirring occasionally, until lentils are completely soft and beginning to break down.
6: 
While soup is cooking, prepare tomatoes. Halve them, then grate with a large-hole grater, leaving the skins behind. Alternatively, the tomatoes may be finely chopped.
7: 
Add tomatoes to soup and simmer an additional 15 to 20 minutes.
8: 
Stir in remaining clove of garlic and freshly ground pepper to taste.
Conclusion: 
Makes two generous servings.

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