350 cl tomato juice – or ‘V8’ juice
250 cl olive oil
1 onion chopped finely
2 cloves garlic, crushed
2 bay leaves
1 tsp dried oregano
Ground black pepper
Rinse the lentils in a sieve and put to one side.
Heat the olive oil in a large saucepan or casserole, add the chopped onion and garlic and cook until it has softened. Add the tomato (or ‘V8’) juice, the bay leaves, oregano and salt and pepper, and 1 litre of water and put to simmer.
In another pan put the rinsed lentils and cover with cold water. Bring this to the boil and allow to simmer for about 5-7 minutes. Drain completely and add to the pan with the tomato mixture.
Allow this to simmer for about 20 minutes until the lentils have cooked. Check the seasoning and serve.
This is a fairly thick soup. Serve with crusty bread, salty cheese and olives.