Lentils are a healthy, meaty-tasting Mediterranean dish. Add red wine while cooking the soup and serve with slices of smoked pork loin, for an extra boost of flavor!
Serves: 5-6 Preparation time: 10′ Cooks in: 60′ Ready in: 1:10′
500gr lentils, picked and rinsed
3 garlic cloves, finely sliced
1 onion, finely chopped
1 bay leaf
2 carrots, finely sliced
3 large ripe tomatoes, grated
½ cup extra-virgin olive oil
1 cup dry red wine (we used Xinomavro)*
8 slices smoked pork loin
salt, freshly ground black pepper
Drain and place lentils in a large pan. Cover with 4 cups of water. Boil for 10 minutes and then drain.
Heat the oil in pan on medium heat and cook onion, garlic and carrot until fragrant and softened.
Add tomatoes and 3 glasses of water, bay leaf and season with a little pepper. Boil for 20 minutes, stir in wine and boil for another 10 minutes or until lentil soup reaches the consistency you like. Season with salt.
Divide soup in bowls and garnish with slices of smoked pork loin.
Xinomavro is a predominant, native red grape variety of Macedonia, Greece. The wines produced by Xinomavro have superb aging potential and a rich tannic character. Their complex aromas combine red fruits such as gooseberry and hints of olives, spices and dried tomatoes.
Photo Vangelis Paterakis – Food styling Elena Jeffrey