5-6 servings


  • small lentils: 500 gr
  • onions: 2 finely chopped
  • garlic: 3 cloves, cut in half
  • tinned tomatoes: 400 gr
  • bay leaves: 2-3 leaves
  • olive oil: ½ cup
  • carrots: 2, cut in cubes (optional)
  • salt a bit
  • pepper freshly ground
  • vinegar to serve


  • Clean the lentils and wash them well in colander.
  • Boil them in plenty of water for 10 minutes and drain.
  • In another pot, heat the oil and sauté the onions.
  • Then add the lentils, the garlic and the carrots, and stir for 2-3 minutes.
  • Add the finely chopped tomatoes, plenty of water and the bay leaves.
  • Cook the soup until the lentils and other ingredients are soft, approximately 1 hour.
  • Towards the end, add the salt and pepper.
  • Serve the soup in bowls and add vinegar to taste.