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Lentil Soup, Red IV (P, TNT)
Serves: 8

500ml (2 cups) red (or other) lentils, rinsed
2L (8 cups) water
2 cloves garlic, minced
125ml (1/2 cup) onions, chopped
125ml (1/2 cup) carrots, chopped
125ml (1/2 cup) celery, chopped
40ml (3 tbsp.) tomato paste
2 bay leaves
2ml (1/2 tsp.) dried oregano
2ml (1/2 tsp.) pepper
40ml (3 tbsp.) cider vinegar

In a large bowl, place lentils and 2 cups (500ml) water; let stand overnight.

Coat large sauce pan with non-stick cooking spray; place over medium heat. Add garlic, onions, carrots and celery, cook 3 minutes or until tender.

Add remaining water, drained lentils, tomato paste, bay leaves, oregano, and pepper. Bring to a boil. Reduce heat to low; lightly cover and cook 1-1/2 to 2 hours or until lentils are tender.

Remove bay leaves. Stir in vinegar. When you add the vinegar start with a little bit at first, and add to suit your taste.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A