Greek tomato and lentil soup

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 200 g lentils, brown
• 60 ml olive oil
• 1 garlic clove(s), squeezed
• 50 g tomato paste
• 2 chili peppers, dried
• 1 bay leaf
• 2 juniper berries
• 1 liter of water
• salt and pepper
• 1 pinch(s) cinnamon powder
• 1 shot of white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegetarian

Finely chop the onion, rinse the lentils in cold water in a sieve, and drain. Heat the oil and sauté the onion and garlic over low heat, stirring constantly, until translucent. Add the tomato paste, chilies, bay leaf, juniper berries, cinnamon, lentils, white wine, and water. Season with salt and pepper, cover, and simmer over low heat for 40-45 minutes, until the lentils are tender. Stir frequently. Remove the chilies, bay leaf, and (if possible) juniper berries. Season again with salt and pepper. Tip: As with almost all stews, it’s even better if prepared two days in advance!