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Heat the olive oil in a saucepan over medium heat and cook the onion until it is dry, about 8 minutes, stirring occasionally. Mix the garlic.
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Add the lentils and mix all together to cover the olive oil.
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Mix the tomatoes. Add the carrots, the bay leaves and enough water to get to about a thumb above the surface of the lentils. Bring over low heat, reduce the heat to low, cover the pot and cook slowly for about an hour, until the lentils are very tender and the soup thick and dense. Add water or stock according to need how to cook lentils to make sure there is quite liquid in the pot. The soup should be dense.
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Remove the bay leaves, season to taste with salt and mix the vinegar and the Petimezi, regulating the dressing as desired.
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Serve seasoned with multiple olive oil if you wish.
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Do you love the soup? Take a look at my online lesson “Comfort in a bowl of soup!”
