Eva Kostopoulos Greek Lentil Soup

• 1/2 kilo lentils
• 2 onions small/medium diced (small)
• 5-6 cloves of garlic (diced)
• 4 cups water, enough to cover the lentils, and another 2 fingers
• 1 can tomato (diced tomatoes)
• 1 cube knorr (chicken or vegetable)
• 1.5 teaspoon tomato paste
• 3-4 bay leaves
• 3/4 cup olive oil

1. 1. In a pot, add the lentils and water together, get them to boil.
2. 2. As soon as the water boils, throw in onion and garlic, and bay leaves (and optional sliced carrots)
3. 3. When these have been boiling for 10 minutes, add the olive oil,
4. 4. In the meanwhile, dilute the tomato paste in a little cold water.
5. 5. When the lentils are almost ready (more on this later), throw in the can of diced tomato, and the diluted tomato paste
6. 6. Keep cooking for another 20-30 minutes
7. Notes:
8. Step 5. Different lentils need different amount of time. Old lentils used to need 2-3 hours to get soft, but depending on the type, you might need only 1 hour. You'll have to taste occasionally and when they're soft enough they're cooked. You can also tell when stirring occasionally, they'll feel soft.
9. Step 6. Same as above, they might only need 15 minutes, but shouldn't be more than 30.

kilo lentils, onions, garlic, water, tomato, knorr, tomato paste, bay leaves, olive oil

Taken from www.epicurious.com/recipes/member/views/eva-kostopoulos-greek-lentil-soup-53073961 (may not work)