Fakes — Everyday Lentil Soup with Bay and Vinegar

Rinse the lentils thoroughly under cold running water until the water runs clear. Drain well.

Finely chop the onion and mince the garlic.

In a large pot or Dutch oven, heat the Greek extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the rinsed lentils and bay leaves. Pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the lentils are tender.

Remove the bay leaves. Season with salt and black pepper to taste. The soup should be thick but still soupy; if it's too thick, add a little more hot water.

Stir in the red wine vinegar just before serving. Taste and adjust seasoning if needed.

Serve hot, with an extra drizzle of Greek extra virgin olive oil if desired.