Greek lentil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red lentils |
| 1 | cup | Brown lentils |
| 6 | cups | Water |
| 3 | Knorr Veg. Cubes | |
| ½ | small | Onion, diced |
| 1 | Carrot, diced | |
| 1 | Rib celery, diced | |
| ⅛ | teaspoon | Celery seed |
| 3 | tablespoons | Dried potato buds* |
| 1 | large | Potato, diced |
| 2 | tablespoons | Olive oil |
| 2 | Bay leaves | |
| 2 | teaspoons | Red wine vinegar (Optional) |
Directions
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end, and serve.
NOTE: Brought soup to boil, turned down and simmered uncovered 45 min.
If using homemade veg. stock, add salt to taste.
*If thinner soup is desired, omit potato buds, or use lesser amount.
Used 3 quart sauce pan.
Adapted from: Laurel's Kitchen Typed by Gail & Dale Shipp Submitted By DALE SHIPP On 10-06-94