Greek lentil soup – Food & Home Magazine

Ingredients

• 125ml (½ cup) olive oil
• 1 onion, sliced
• 2 garlic cloves, finely chopped
• 1 x 420g tin lentils, drained and rinsed
• 1L (4 cups) vegetable stock, hot
• 2 fresh bay leaves
• 10ml (2 tsp) dried oregano
• 10ml (2 tsp) vinegar
• 1 small potato, cubed
• 1 carrot, cubed
• salt and freshly ground black pepper, to taste
• tahini, to serve