| | Lentil Soup 16 ounce package (about 2 cups) of dry
lentils
8 cups of water
3/4 cup of sliced celery
1/3 cup of sliced carrots
1/4 cup of chopped fresh parsley
2 teaspoons of salt
3/4 teaspoon of oregano leaves
1/2 to 3/4 teaspoon of pepper
1 medium onion, sliced
1 garlic clove, minced
16 ounce can of tomatoes, undrained, cut up
3 tablespoons of red wine vinegar |
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Wash and sort lentils. In 5 quart Dutch oven, combine lentils, water, celery, carrots, parsley, salt, oregano, pepper, onion and garlic. Bring to a boil. Reduce the heat. Cover and simmer for 1 1/2 hours. Stir in tomatoes and vinegar. Cover, simmer an additional 30 minutes or the soup reaches desired thickness. Makes 6 servings
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