Lentil Soup

1/2 C olive oil
2 white onions, chopped
2 C dried, rinsed lentils
2 carrots, peeled and chopped
2 garlic cloves, minced
4-5 plum tomatoes, peeled and squeezed
1/4 C chopped parsley
6-8 C water
1 bay leaf
1/2 C red wine vinegar
salt and pepper

In a large pot, saute onions in olive oil. When transluscent, add carrots and lentils, and saute for 2-3 minutes stirring constantly. Add garlic, tomatoes, parsley, water, bay leaf, salt and pepper. Cover and bring to a boil, then reduce heat to low and simmer for 90 minutes. Add more water if necessary.

Five minutes before taking soup off heat, add red wine vinegar. Serve topped with chopped raw onion and drizzle with olive oil if desired.

Great with crumbled feta and crusty bread.

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