Lentil Soup

Name: Lentil Soup
Ingredients: 2 cups dried lentils; 5 cups water (add more if you want it more liquidy); 12 cup of finely diced tomatoes (optional); 1 large onion, finely chopped; 1 small garlic clove, finely diced; 4 stalks celery, chopped; 2 large carrots, chopped; 1 teaspoon dried oregano (optional, if you added tomatoes); 3 bay leaves; 2 tablespoons salt; 1 tablespoon black pepper; 14 cup olive oil; 14 cup red wine vinegar

13 ingredients

5 steps

Ingredients

2 cups dried lentils
5 cups water (add more if you want it more liquidy)
12 cup of finely diced tomatoes (optional)
1 large onion, finely chopped
1 small garlic clove, finely diced
4 stalks celery, chopped
2 large carrots, chopped
1 teaspoon dried oregano (optional, if you added tomatoes)
3 bay leaves
2 tablespoons salt
1 tablespoon black pepper
14 cup olive oil
14 cup red wine vinegar

Directions

1

Add the lentils, water, salt and bay leaves in a heavy-bottom pot and bring to boil on medium heat.
2

When water boils, lower temperature and add the rest of the ingredients, except the red wine vinegar and olive oil.
3

Heat semi-covered for 1.5 hours, mixing occasionally (be careful, lentils sometimes stick on the bottom of the pot).
4

Add the vinegar and olive oil, mix, and heat uncovered for 10 more minutes.
5

Your soup should be done.