Lentils and beans play an important role in the plant-based diet of Greece. Every family in Greece makes a lentil soup similar to this. This particular recipe comes from my husband’s grandmother in southern Greece. Don’t skip the vinegar at the end; It brings out the flavor of the other ingredients and gives it the acidity it needs.
1. Sort and rinse lentils.
2. Add lentils and the remaining ingredients except for the vinegar, into a 6-quart pot. Water should cover the lentils by about 3 inches. Add more water, if needed.
3. Bring to a boil and reduce heat to above medium. Cook soup, stirring occasionally, until lentils are soft and soup is thickened, about 45 minutes- 1 hour.
4. Taste and adjust for salt and pepper. Remove bay leaf. Add red wine vinegar at the end and stir. Serve with crusty bread.