500 g of peeled lentils
1 medium peeled onion
1 clove of garlic
1 bay leaf
½ cup of olive oil
1 liter of water
24 g. of sliced bottarga
freshly ground pepper
olive oil and chives to garnish
Boil the lentils with onion, garlic, bay leaf and water over low heat, until soft. Add the olive oil and remove the onion, garlic and bay leaf. Allow to boil until the soup will thicken.
Serve in six bowls and add four slices of bottarga in each serving. Garnish with olive oil, freshly ground pepper and chives.
TIPS: You may grind the soup in a food processor, until it becomes velvet. You may also accompany with a teaspoon of Katiki cheese (mixed goat and sheep Greek cheese) for each serving.