Step 1

Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.

Step 2

Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.

Step 3

Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.

Step 4

You may add more water to the pot if needed and adjust the seasoning accordingly.

Step 5

Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.

Step 6

To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.

Step 7

Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!