Lentil Soup
Recipe Number: 867
Contributor: Snowy Owl
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Serves:
8
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
2 cups dried lentils
6 cups water
? cup onion, chopped
2 cloves garlic, minced
? cup carrots, chopped
? cup celery, chopped
? cup olive oil
1 teaspoon salt
? teaspoon pepper
3 tablespoons tomato paste
2 bay leaves
? teaspoon oregano
3 tablespoons white wine vinegar
? cup salt pork, fried and diced, (optional)
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| Cooking
Instructions: |
| Soak lentils in water overnight. In a Dutch oven, saut? onion, garlic, carrots and celery in olive oil. Add lentils and water, salt, pepper, tomato paste, bay leaves, and oregano. Bring to a boil, lower the heat and cook 2? to 3 hours until the lentils are soft. Remove bay leaves. Puree the soup until smooth, thinning with water if necessary. Add vinegar, stir well, and serve with the salt pork as a garnish. |
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