Method

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.

Source: Helena

Greek Lentil Soup

Ingredients

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

water

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