I have been doctoring with this recipe on and off for a year now trying desperately to replicate the Greek Lentil Soup that they serve at my favorite two restaurants. I have finally figured it out, for those who are interested - I used 3 medium tomatoes and 1 cup of olive oil and blended the oil and tomatoes into a puree, which added thickness. That is the main modification that made the soup taste wonderful. The other modification was to use half beef-broth and half water, but I don't think it is as important as the puree - but I could swear everytime I eat at a Greek restaurant that there is some beefy taste - so if you're not a vegetarian give that a shot as well! I also cooked it in a slow-cooker for 4 hours on high which seemed to really bring out flavors and make the lentils nice and soft.
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I have been doctoring with this recipe on and off for a year now trying desperately to...