| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
8 |
Servings |
INGREDIENTS
| 4 |
|
Stalks celery (up to) |
| 2 |
|
Carrots |
| 2 |
|
Yellow onions (up to) |
| 4 |
|
Red potatoes (up to) |
| 1 3/4 |
c |
Green lentils (up to) |
| 8 |
|
Cloves garlic |
| 2 |
|
Bay leaves |
| 1 |
ts |
Oil |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Sea salt (up to) |
| 8 |
c |
Water (up to) |
| 3 |
tb |
Red wine vinegar |
INSTRUCTIONS
Wash and sort lentils. Put into pot with bay leaves and add water. Cover,
and bring to a boil. In a skillet, add all vegetables except potatoes,
garlic, spices, salt and oil. Add a little water to prevent them from
sticking. Saute until the vegetables become soft. Add into the lentils.
Cook the lentils for about 40-50 minutes, and then add the chopped potatoes
(skin on, in 1/2" pieces) and cook an additional 15 minutes. Remove from
heat, and add red wine vinegar. If possible, let sit for several hours
before serving. This soup ages well, often tasting better the next day.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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