Thursday, September 3, 2009

Lentil Soup

This is a great fall and winter soup... I hope you enjoy.


5 - Cloves Garlic (minced)
2 - Cups Carrots (chopped)
2 - Medium white onions (chopped)
2 - Cups Celery (Chopped)
2 - Cups Potatoes (chopped)
1/2 - Cup Green bell pepper
4 - Cups Chicken stock
2 - Cups Water
4 - Tbsp Worcestershire
2 - Tbsp Smoked paprika
2 - Bay leaves
Zest from one lemon
Juice from one lemon
Salt and pepper to taste
4 - Tbsp Red wine Vinegar

Saute the vegetables in about 4 - Tbsp of Extra Virgin Olive Oil on medium heat. Add some salt and pepper at this stage and continue to saute the vegetables. After 5 minutes add liquids, and seasonings to include the lemon juice, zest and one cup of the lentils. Cover and let simmer for about 45 min.
Now add the other cup of lentils and the red wine vinegar and cook for 40 minutes longer tasting often and adjusting the flavor with pepper and salt.

**Do not add the red wine vinegar until the very end (about an hour after you begin cooking).

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