Recipe of the week - Lentil soup

Φαkές - Lentil soup

Now there is a touch of autumn in the air pulses come into their own again- tasty, cheap, full of vitamins, iron and protein

Adjust quantities to suit your family.

Boil lentils - can be served plain boiled as a side dish with oil and vinegar.

Fry 1 and a half onions in oil add teaspoon of sugar as they are cooking and when nearly ready a splash of vinegar 

Add sliced/ chopped carrot,  a little dried orange peel, stock cube, oregano, garlic, half a can of tomatoes, half a glass of wine, pepper and salt to taste. A small chilli pepper is good to add if you like  spicy food! 

Add lentils. If adding any water add hot water. Simmer together for about 30 minutes

You will notice that there are peas in this batch of lentils - I had a few peas left in the fridge and threw them in too!

I like a splash of vinegar on my lentils - in this case I used balsamic. Lovely with a blob of mizithra cheese on top to melt into the lentils.

Leftovers can be served after 1 or 2 days mixed  with rice, or with flour to make fritters, or with kidney beans to make chili.