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Lentil Soup
Nb persons: 4
Yield:
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. LENTIL SOUP preparation 10 minutes cooking 45 minutes | |
1/3 cup | olive oil |
1 cup | brown lentils, dried |
1 | yellow onion, minced |
3 cloves | garlic, minced |
1 | carrot, minced |
1 | celery, minced |
2 | bay leaves |
1 tsp | oregano, dried |
1 tsp | salt, plus to taste |
pepper, as desired | |
6 cups | water |
Olive oil for drizzling | |
Red wine vinegar, as desired |
Kalamata olives (optional)
1) Heat the olive oil in a large pot over medium-high heat. Add the lentils, onion and garlic and sauté for 3 minutes.
2) Add the carrots and celery and sauté for 2 minutes further.
3) Add the bay leaves, oregano, salt and pepper and stir.
4) Add the water and bring to a boil. Reduce the heat and simmer for 45 minutes, or until the lentils are soft. If the soup becomes too thick, just add some hot water.
5) Discard the bay leaves before serving and adjust the seasonings if needed.
6) Ladle the soup into bowls and drizzle with olive oil. Add a teaspoon of red wine vinegar to each bowl if desired. Garnish with some olives and serve.
Courtesy the Three Greek Sisters
http://www.3greeksisters.com/
Recipe uploaded with Shop'NCook for iPhone.
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