Greek Lentil Soup is a favorite of mine and is so simple to make. I often make it and then I go do something else. It does well as leftovers.
- 8 cups water
- 2 bay leaves
- 1 vegetable bouillon cube
- olive oil
- 2 cups sorted, rinsed, uncooked small lentils
- 2 medium carrots, sliced
- 1½ stalks celery, chopped
- (optional) ½ onion, chopped
- 1 small can diced tomatoes
- 2 Tbsp red wine vinegar
- Sort through and rinse the lentils.
- In a large stewpot, add the water, oil, bay leaves, boullion, and salt. Bring to a boil.
- While the liquid is coming to a boil, chop the carrots, onion, and celery. open the can of diced tomatoes.
- Once the liquid is boiling, add all of the ingredients except the vinegar.
- Bring the liquid down to simmer.
- Cook for one hour, checking once halfway through.
- Once the hour is up, add the vinegar and serve fairly warm with fresh bread.
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