Lentil Vegetable Soup

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LENTIL VEGETABLE SOUP

Source: Elite

 

You will need a 4.5 quart pot or larger to make this recipe. For

smaller pots use slightly less portions of vegetables and water - this

is so easy to just play by ear.

 

4 stalks celery

1 - 2 carrots

2 yellow onions

3 - 4 red potatoes

1 1/2 - 1 3/4 cups green lentils

6 - 8 cloves garlic

2 bay leaves

1 tsp oil

1/2 tsp each: rosemary, sage, oregano, basil, marjoram, thyme

1 tsp sea salt

7 - 8 cups water

2 - 3 Tbls red wine vinegar

 

Wash and sort lentils. Put into pot with bay leaves and add water.

Cover, and bring to a boil. In a skillet, add all vegetables except

potatoes, garlic, spices, salt and oil. Add a little water to prevent

them from sticking. Saute until the vegetables become soft. Add into

the lentils. Cook the lentils for about 40-50 minutes, and then add the

chopped potatoes (skin on, in 1/2 " pieces) and cook an additional 15

minutes. Remove from heat, and add red wine vinegar. If possible, let

sit for several hours before serving. This soup ages well, often

tasting better the next day.

 

 

 

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