Lentil Soup

Instructions

1. 1

   To prepare the lentil soup, finely chop the white part of the leek. Peel the potatoes and dice them into 1 cm cubes. Heat some oil in a pan, add the leek and sauté it.

2. 2

   Add the potatoes to the saucepan. Add the rinsed lentils and the water.

3. 3

   Season with turmeric and bay leaves, mix and bring to a boil over medium-low heat for 25-30 minutes, stirring occasionally. Do not add salt now, otherwise the lentils will remain hard. In the meantime, prepare the croutons: dice the bread.

4. 4

   Place the croutons on a baking sheet, season with salt, pepper, oil and fresh oregano. Bake the bread in a preheated oven at 200° in fan mode for 8 minutes. Wash and cut the tomatoes in half.

5. 5

   Then add the tomatoes and continue cooking for about ten minutes. Check that you have reached the desired degree of cooking according to your taste, season with salt and pepper and remove from heat, let it rest for a few minutes. Serve the lentil soup hot, adding a drizzle of raw oil, a sprinkle of pepper and the bread croutons.