Lentil Vegetable Soup
Lentil Vegetable Soup
adapted from epicurean.com
1-2 stalks celery
3 carrots
1 large onion
3 red potatoes
1 ½ - 2 cups green lentils
3-4 cloves garlic
3 bay leaves
1 tbsp olive oil
1 tsp of each dried herb: rosemary, sage, oregano, basil, marjoram, thyme or 1 tbsp fresh of each
1 tsp sea salt
7-8 cups or more of water or stock
3 tbsp red wine vinegar
Chop carrots, celery, onion and garlic. Heat oil in large soup pot. Add vegetables and bay leaves. Cook until vegetables are soft. Add water, herbs and lentils. Cook on medium heat for 45 minutes, adding more water when needed (2 or more cups will evaporate during cooking).
Chop potatoes into small cubes. Add to the soup near the end and cook until soft, about 10-15 minutes.
Remove from heat and stir in the wine vinegar. Serve.
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