Wash the lentils in plenty of water. Pour one litre of water in a pan and just before boiling put in the lentils.

Bring to the boil and add the rest of the ingredients, except the vinegar.

Leave to simmer at medium heat for quite some time, until the soup thickens. Turn off the hotplate and leave the lentils to cool. Remove the bay leaves and add the two spoonfuls of vinegar.

Put the mixture in the blender and beat till smooth. If too thick, dilute with a little hot water. Pour the soup back into the pan and bring to the boil once more. Leave to cool until tepid and serve in soup bowls. Dribble with the extra virgin olive oil and add a few drops of vinegar. The soup can be served with croutons and accompanied by salted anchovies, olives and pimientos from Florina.