|
Ingredients:
Dry lentils 1/2 pound Olive oil 1 Tablespoon Onion 1 medium chopped Celery 2 stalks chopped Carrots 2 chopped Garlic 3 cloves, minced Broth 1 quart Red Wine Vinegar 1 teaspoon |
Directions
In a medium pot, sauté the onions, celery, and carrots in the olive oil for 2 minutes, add the garlic and sauté another minute more. Add the lentils and the broth. The broth should be enough to cover the lentils and as they cook add more if necessary to keep lentils cover. Bring to boil, then lower to simmer for at least 40 minutes or until tender. I like to puree the soup, but the choice is yours. Finish by adding the vinegar and taste , then add salt and pepper as desired. |