Greek lentil soup with rice

Fill a saucepan with water, add 500 g dried lentils with no salt and bring to a boil on the stovetop.

As soon as it boils, take it off the heat and drain the lentils through a strainer, discarding the water.

Cook the finely chopped carrots and onion in lots of olive oil about 10 minutes until soft.

Grate three to five garlic cloves into the onion and carrot and warm through until fragrant.

Add the lentils, salt, red pepper flakes, two bay leaves, black pepper and a 15 ounce can of crushed tomatoes, with water to cover the lentils by at least an inch.

Bring to a boil, reduce to low and simmer about 30 minutes until the lentils are tender; taste and adjust seasoning.

Add half a cup of rice, a little more salt and two cups of water; bring to a boil, reduce to a simmer and cook 15 to 20 minutes until the rice is fully cooked.

Taste for salt and pepper; add about a heaping tablespoon of dried crushed oregano and finish with chopped fresh parsley.

Serve with a little drizzle of vinegar, feta cheese and more parsley.

To freeze, cool to room temperature and transfer to freezer-safe containers; keeps about three months. Reheat frozen with a little more water, simmering slowly about 30 minutes.