Recipe: Greek Inspired Lentil Soup

Summary: I love how this soup is herby, fresh and bright. Lentils are so often paired with deep earthy flavours and I love how this veers the other way. Even Mr Ask (who is dubious about lentils) really enjoyed this and had two bowls. I made this in the slow cooker but you could totally just use a pot. 

• 1 tblsp garlic oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 carrot, diced small
• 2 ribs of celery, diced small
• 2 tins lentils, drained and rinsed
• 2 bay leaves
• 1/2 tsp dried thyme
• 4 cups stock
• 4 sprigs fresh oregano, finely chopped
• 1/4 bunch of fresh dill, finely chopped
• 2 tblsp white wine vinegar

1. Add all the oil, garlic, onion, carrot, celery, lentils, bay leaves, thyme and stock to the slow cooker and cook for 4hrs on high or 6-8hrs on low.
2. Remove the bay leaves and add the oregano, dill and vinegar. Stir well and allow to cook for a further 10 mins.
3. Serve with bread.