Simple lentil soup

Ingredients for 6 servings:

• 1 cup(s) lentils, green, small, unpeeled
• 4 cup(s) water, cold
• 2 medium-sized onions, quartered
• 5 garlic cloves, halved
• 4 bay leaves
• oregano
• olive oil
• Salt
• Red wine vinegar
• Kalamata olives
• Sardines, salted, from the jar or from the Greek

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Greek pressure cooker

Place the lentils, water, onions, garlic, bay leaves, oregano, and a small splash of olive oil in the pressure cooker, close the lid, and set the pressure to the second level. Once the pressure has built up, cook on the lowest setting for 14 minutes and turn off the heat. Leave the pot on the stove until the pressure has released. Then open the pot and add salt immediately. It’s okay if the lentils seem overcooked. Let the lentil soup simmer for half an hour. Then drizzle with a little olive oil and red wine vinegar in a bowl and serve with Kalamata olives, salted sardines (not for vegans), and fresh, crusty Greek bread. Tip: This lentil soup tastes even better the next day cold from the refrigerator. It’s very refreshing in summer. 250 kcal per serving.