Greek Lentil Soup
Yield: 6 servings
2cup Lentils, uncooked
8 cup Water or vegetable stock
1/2 Onion
1 small Carrot
1 Celery stalk
1 small Potato
1 tbsp. Olive oil
2 Bay leaves
1 Vegetable bouillon cube (opt.)
1 tsp. Crushed coriander
1/8 tsp. Cumin
2 tsp. Red wine vinegar
Pick over the lentils and wash.
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are
very soft, about 1 hour. Stir in vinegar at the end and serve.