Greek-Style Lentil Soup
From bostonmargy 16 years ago
- 60 minutes to make
- Serves 8
This is a basic lentil soup with the addition of a small amount of vinegar to give it a pleasing pucker. The vinegar brings out the flavor of the lentils without being overwhelming. You can also substitute dry, red wine
Ingredients
- 1 medium onion chopped shopping list
- 1 stalk celery, chopped shopping list
- 1 carrot, chopped shopping list
- 3 tbs olive oil shopping list
- 1 1/2 cups lentils shopping list
- 1 bay leaf shopping list
- 1 clove garlic, minced shopping list
- 1/2 tsp salt shopping list
- Freshly ground pepper shopping list
- 3 tbs tomato paste shopping list
- 1/4 cup red wine vinegar or dry red wine shopping list
- 2/3 tsp dried oregano shopping list
How to make it
- Using a soup kettle, saute onion, celery and carrot in oil until limp. Add lentils, bay leaf, garlic, salt, pepper and two quarts of water. Cover and simmer until tender, about 20 minutes (in most cases). Add tomato paste, vinegar or wine and oregano and simmer another 30 minutes.
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