3 pounds onions, chopped
3 pounds lentils
1 garlic clove, chopped
3 ounces salt
10-12 bay leaves
1/4 cup unsalted tomato paste, to taste
a frappe cup (12 ounces) filled with 1/4 red wine vinegar and 3/4 olive oil
3 gallons water
1. Boil the first five ingredients all together in the water until it has boiled down about an inch, stirring now and then.
2. Add the tomato paste and boil for about 10 minutes, still stirring. Add the vinegar and oil and boil for 15 minutes or more, stirring so the lentils don't stick.
3. Let it boil down until it is thick, not too much liquid. It should be very thick when it cools.
Serve hot with pita bread and enjoy!
Source of recipe: My favourite local Greek restaurant is owned by Giorgios and his family, who moved here from outside Athens after WWII. His lentil soup is amazing and naturally vegan! This is the recipe as he gave it to me.