Lentil Soup

Name: Lentil Soup
Ingredients: 3 c. raw lentils, rinsed; 7 c. water or stock; 2 tsp. salt; 2 tsp. minced garlic; 1 c. chopped onion; 1 c. minced celery; 1 c. chopped or grated carrots; lots of black pepper; 1 1/2 c. chopped fresh tomatoes or canned; 2 Tbsp. dry red wine (optional); 2 Tbsp. lemon juice; 1 1/2 Tbsp. molasses or brown sugar; 1 Tbsp. wine vinegar; smoked turkey, pork or beef parts (optional)

14 ingredients

7 steps

Ingredients

3 c. raw lentils, rinsed
7 c. water or stock
2 tsp. salt
2 tsp. minced garlic
1 c. chopped onion
1 c. minced celery
1 c. chopped or grated carrots
lots of black pepper
1 1/2 c. chopped fresh tomatoes or canned
2 Tbsp. dry red wine (optional)
2 Tbsp. lemon juice
1 1/2 Tbsp. molasses or brown sugar
1 Tbsp. wine vinegar
smoked turkey, pork or beef parts (optional)

Directions

1

Begin this soup in the morning, it should simmer all day. Simmer lentils, water and salt in a covered soup pot for 3 to 4 hours.
2

If you want to include meat, add it at the same time. Steam or saute in butter the garlic, onion, celery and carrots. Add to the lentils after they've simmered 3 to 4 hours.
3

Continue to simmer (low heat!).
4

Add to the soup about 30 minutes before serving: black pepper, tomatoes, red wine, lemon juice, molasses or brown sugar and wine vinegar.
5

Sprinkle extra vinegar and freshly chopped scallions onto each serving.
6

Makes 4 to 6 servings.
7

(I make 4 times this amount for the Oasis.)