As we move to the fall season and the temperatures drop, I start thinking of knitting, warm soups and comfort food (apple crisp, memphis sweet potato fries, warm apple cider). So yesterday I put together a greek lentil soup based on my mom’s recipe. And it goes a little something like this:

Greek Lentil Soup

Serves: 6

1 tbsp olive oil
1 cup dry (brown or green) lentils
1 yellow onion chopped
4-8 cloves of garlic minced (or as many as you like)
2 stalks of celery chopped
1 carrot chopped
1 medium potato cubed
8-10 cups water (how soupy you want it)
¼ cup olive oil
Salt & pepper to taste
1-2 tsp oregano
2 heaping tbsp tomato paste

2 tbsp flour
1/2 cup water

Directions

Boil your lentils for 10 minutes, rinse thoroughly and strain. Set aside.

In a medium pot put in the tablespoon of olive oil and onion on medium. Sweat them for 5 minutes or until they are transparent. Then sauté vegetables for 5 more minutes.

Add 6-8 cups of water, ¼ cup olive oil, salt, potato, oregano, pepper, tomato paste. Mix together well. Add lentils. Bring to a boil,  lower to a simmer and cover the pot for 30 minutes or until the potato is tender and the colour of the soup is a nice uniform brown.

Right before serving, mix 2 tbsp flour with water in a small bowl until there are no clumps. Pour mixture into soup, mix well and cover for another 2 minutes.

Optional topping (aside):

• a handful of chopped parsley
• 1/2 cup red wine vinegar and 3-4 cloves minced garlic

Mix the two together and add 1 tsp to 1 tbsp to your soup as desired. This will be sure to displease any (*cough*imaginary*cough*) vampire in your life.