Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Red lentils |
1 cup | Brown lentils |
6 cups | Water |
3 \N | Knorr Veg. Cubes |
½ small | Onion, diced |
1 \N | Carrot, diced |
1 \N | Rib celery, diced |
⅛ teaspoon | Celery seed |
3 tablespoons | Dried potato buds* |
1 large | Potato, diced |
2 tablespoons | Olive oil |
2 \N | Bay leaves |
2 teaspoons | Red wine vinegar (Optional) |
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