Lentil Soup

1 large onion
3 cloves garlic
2 teasp curry powder
2 teasp salt
250gm red lentils
250gm green lentils
3 litres hot water (12 cups)
5 tables olive oil
3 bay leaf
1/4 cup of tomatoe puree (or fresh tomat)

Chop onion and garlic, saute with oil until soft. Add lentils and saute another 2 minutes. Pour in hot water with the rest of ingredients bring to the boil and simmer on low heat for 45 minutes or until lentils soft. Stir every 15 min as red lentils tend to stick to pan. Add more or less water according to how thick you like your soup.

Serve with fetta cheese, olives and crunchy bread.