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| What You Need: |
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1 pound lentils
2 quarts water
1 cup chopped onions
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons minced garlic
½ cup olive oil
1 tablespoon tomato paste
¼ cup chopped fresh parsley
Bay leaf
Salt to taste
3 tablespoons wine vinegar or lemon juice
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| How To Cook: |
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1. Rinse lentils in cold water in colander; drain. Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.
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2. Add lentils and water along with tomato paste, parsley, and bay leaf.
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3. Bring to a boil and simmer covered 45 minutes, or until lentils are tender.
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4. In last 15 minutes of cooking add a big pinch of salt. Stir in vinegar before serving.
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VARIATION:
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1. One-half teaspoon oregano and ½ cup cooked tomatoes can be added just before soup is served.
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