Lentil Soup Recipe
Ingredients
| Lentils | 1 pound | |
| Water | 2 1/2 Quart | |
| Onions | 2 Medium, chopped | |
| Celery stalks | 2 , chopped | |
| Carrot | 1 , chopped | |
| Parsley sprigs | 6 , chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Bay leaf | ||
| Salt | To Taste | |
| 2 tablespoons vinegar, wine, or tarragon | ||
| Flour | 1 1/2 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
Directions
Soak lentils in water overnight.
Next day, saute vegetables and garlic in olive oil and add to lentils along with tomato paste, parsley, and bay leaf.
Bring to a boil and simmer until lentils are tender.
In last 15 minutes of cooking add salt.
Stir in vinegar before serving.
If desired, mix flour and wine vinegar to a paste and add to soup to thicken.
Next day, saute vegetables and garlic in olive oil and add to lentils along with tomato paste, parsley, and bay leaf.
Bring to a boil and simmer until lentils are tender.
In last 15 minutes of cooking add salt.
Stir in vinegar before serving.
If desired, mix flour and wine vinegar to a paste and add to soup to thicken.
Chef
