All Easy Recipes. Cook all that you can cook. Lentil Soup
What You Need:            (To Serve: 6 to 8)
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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
  • cup olive oil
  • 1 tablespoon tomato paste
  • cup chopped fresh parsley
  • Bay leaf
  • Salt to taste
  • 3 tablespoons wine vinegar or lemon juice

  • How To Cook:
    1. Rinse lentils in cold water in colander; drain. Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.

    2. Add lentils and water along with tomato paste, parsley, and bay leaf.

    3. Bring to a boil and simmer covered 45 minutes, or until lentils are tender.

    4. In last 15 minutes of cooking add a big pinch of salt. Stir in vinegar before serving.

    1. One-half teaspoon oregano and cup cooked tomatoes can be added just before soup is served.

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