Put onion and oilve oil into a pot and heat gently, sauteing until translucent.
Add parsley and garlic, cooking some minutes until fragrant.
Add carrots and mushrooms and saute further 4-5 minutes.
Add the tomato, lentils, bay leaf, allspice, kale, coriander, dill water enough to cover and salt.
Cook until tender, add pasta about 8 minutes before serving.
Stir in savoury yeast, sumac and pepper to taste.
Serve hot with black bread croutons.
Greek Lentil Soup
1/4 cup olive oil, or more
1 small onion, small dice
3 cloves garlic, minced
2 Tbs parsley, chopped
6 mushrooms, sliced
2 small courgettes, small dice
1 carrot, small dice
1 large tomato, peeled and chopped
1 1/2 cups green lentils, soaked
1 bay leaf
2 allspice berries
1 cup kale, pre-wilted and chopped
1/4 cup coriander leaves, chopped
1/4 cup dill Leaves, chopped
salt, to taste
1/4 cup orzo or other small pasta
pepper, to taste
2 Tbs savoury yeast, or to taste
1/2 tsp. sumac, or to taste
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