Greek Good Friday
Lentil soup it’s traditionally eaten on Good Friday, all over Greece and Cyprus, but without the luxury of olive oil, instead they use￼ vinegar to remind us all, when Jesus asked for water when he was crucified he was given vinegar.￼ Olive oil is forbidden on this day it’s considered a luxury, and also they say when you pour olive oil into your soup It represents Mary’s tears￼!
225g (8oz) large brown or green lentils
2 bay leaves
4 ripe tomatoes, peel and chopped or
1x400g tin chopped tomatoes
1.2 litre (2pints) vegetable stock, stock
1 medium onions, finely chopped
2 cloves garlic, finely chopped
2 medium carrot, finely chopped
2 stalk of celery, finely chopped
1 tbsp. sugar
salt and black pepper
3 Tbsp red wine vinegar, balsamic
Fresh chopped parsley for garnish
Pick over the lentils and remove any small stones. Wash them in cold water and place in a large pan cover with cold water and bring to the boil, and boil them for 10minutes, then drain away the discoloured water.
Return the lentils to the pan adding the bay leaves, tomatoes, and sugar and ,pour the stock and enough water to cover the lentils by 4.5 cm (2 inch.) Bring to the boil and add garlic and all the vegetables
Cover the pan and simmer for 20 minutes, by this time the lentils should be soft. Add the wine vinegar and seasoning with salt and pepper, serve in large bowls garnished with chopped parsley
Happy Good Friday!
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