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

Step 1
Drain and place lentils in a large pan. Cover with 4 cups of water. Boil for 10 minutes and then drain.

Step 2
Heat the oil in pan on medium heat and cook onion, garlic and carrot until fragrant and softened.

Step 3
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.

Step 4
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

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