Lentil Vegetable Soup Recipe
This filling lentil soup is made with mixed vegetables and salt pork. Herbed with oregano and bay leaves, the lentil soup is great with mashed potatoes and casseroles as a side.
Ingredients
2 cups lentils
8 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons tomato paste
2 bay leaves
1/2 teaspoon oregano
3 tablespoons wine vinegar
1/2 cup diced fried salt pork (optional)
Directions
Wash and pick over lentils; soak overnight in 2 cups water.
In Dutch oven or soup kettle saute onion, garlic, carrots, and celery in oil.
Add lentils, 6 cups water, salt, pepper, tomato paste, bay leaves, and oregano; bring to boil.
Cook 2 1/2 to 3 hours, until lentils are soft.
Remove bay leaves.
At this point mixture can be pureed until smooth.
Thin with water if necessary.
Return mixture to soup pot; heat.
Add vinegar.
Garnish, if desired, with crisp salt pork cubes.
In Dutch oven or soup kettle saute onion, garlic, carrots, and celery in oil.
Add lentils, 6 cups water, salt, pepper, tomato paste, bay leaves, and oregano; bring to boil.
Cook 2 1/2 to 3 hours, until lentils are soft.
Remove bay leaves.
At this point mixture can be pureed until smooth.
Thin with water if necessary.
Return mixture to soup pot; heat.
Add vinegar.
Garnish, if desired, with crisp salt pork cubes.
