Tips: Lentils do not need soaking, so they make an easy option for a quick meal. The secret of good lentil soup is to be generous with the olive oil.

Yield:6-8

1. Rinse the brown-green lentils thoroughly, drain them and put them in a large pan with cold water to cover.
   
   
2. Bring the water to boil and boil for 3-4 minutes. Strain, discarding the liquid, and set the lentils aside.
   
   
3. Wipe the pan clean and add the extra virgin olive oil. Place it over medium heat until hot and then add the thinly sliced onion and saute until translucent.
   
   
4. Stir in the sliced garlic, then, as soon as it becomes aromatic, return the lentils to the pan.
   
   
5. Add the carrot, tomatoes, tomato puree and oregano. Stir in the hot water and a little ground black pepper to taste.
   
   
6. Bring the soup to the boil, then lower the heat, cover the pan and cook gently for 20-30 minutes, until the lentils feel soft but have not begun to disintegrate.
   
   
7. Add salt, if required, and the chopped herbs before serving.