LENTIL SOUP.............BY FORREST

I WAS IN A RECIPE SWAP ON SWAP BOT AND WAS GIVIN SOME GREAT RECIPES!
I HAD PERMISSION TO SHARE THEM.


BY.....FORREST

Lentil Soup

Forrest got this recipe from a Greek cookbook, and love it! It's healthy, and we always have left-overs for the next days lunch or dinner. 

2 cups lentils

8 cups water

1/2 cup chopped onion

2 cloves garlic

1/2 cup chopped carrot

1/2 cup chopped celery

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons tomato paste

2 bay leaves

1/2 teaspoon oregano 

3 tablespoons wine vinegar

Wash and pick over lentils. Soak them overnight in 2 cups of water. In dutch oven or soup kettle saute the onion, garlic, carrot, and celery in olive oil. Add the lentils, 6 cups of water, salt, pepper, tomato paste, bay leaves, and oregano. Bring to a boil and cook for 2 1/2 to 3 hours or until the lentils are soft. Remove the bay leaves.

At this point it may be pureed in the blender until smooth. Thin with water if necessary. 

Return to the soup pot and heat. Add wine vinegar and serve.

 

Makes 6-8 servings.