Method
- Rinse the lentils, boil them in plenty of water for 5 minutes and drain them.
- Heat 3-4 tablespoons of olive oil and mix onion and leek for 3 minutes.
- Add garlic and carrot and mix them. Also add the tomato paste.
- Add the lentils, tomatoes, bay leaf and hot water to cover the food.
- Lid off and boil for about 25 minutes on low heat to pour the ingredients.
- Put salt and pepper in the end and add the remaining olive oil slowly, stirring with a wooden spoon on a low heat to churn the lentils.
- Add 2 teaspoons vinegar and sprinkle a little oregano.
Test salt and pepper.
Serve with olives, feta cheese and roasted bread.