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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
Heat a heavy skillet over low heat, add olive oil and saute onion & red pepper until softened, five to seven minutes.
Add one clove of garlic; saute an additional minute or two.
Meanwhile, bring water to the boil in a large covered saucepan.
When vegetables are sauteed, add them to the boiling water along with the lentils, salt, smoked paprika and bay leaf.
Lower heat, cover and simmer for 45 minutes, stirring occasionally, until lentils are completely soft and beginning to break down.
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.
Add tomatoes to soup and simmer an additional 15 to 20 minutes.
Stir in remaining clove of garlic and freshly ground pepper to taste.
Makes two generous servings.


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