No I'm not being rude! It's a jolly delicious and dead easy Greek soup.
It's beautifully filling and great for you vegans and vegetarians out there. I made this with some chicken stock I made from the Sunday roast but it's traditionally just made with water.
I bought green lentils that don't need to be soaked over night and gave them a boil for 3 minutes before discarding the water. It turns a lovely colour but I'm sure is pretty nasty!
Lob the boiled lentils in a pan with a litre of water, 150ml of olive oil, 400g tin of chopped tomatoes, a medium chopped onion, a few chopped carrots, a chopped stalk or two of celery, two cloves of chopped garlic, seasoning and a tablespoon of oregano. Job done! Whack on the heat with a lid and cook for 30 to 40 minutes until the lentils are cooked.
A bit of chopping but now softening of veggies here! It goes lovely with homemade crusty bread!