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LENTIL SOUP WITH RED WINE VINEGAR

SERVES 6

This lentil soup gets simmered until it is very thick and absolutely delicious. However, if you prefer a thinner soup, just don't cook it as long.


INGREDIENTS

  • 1 pound lentils
  • Water, about 8 cups
  • 1 large onion, chopped
  • 6 large cloves garlic, minced
  • 2 celery ribs, chopped
  • 1 (15.5-ounce) can peeled tomatoes and their juices
  • 1 large bay leaf
  • 4 parsley sprigs, chopped or 1 tablespoon dried
  • 1 tablespoon dried oregano leaves
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 2 tablespoons red wine vinegar


Wash lentils and place in 4-quart saucepan; cover lentils with warm water, about 8 cups. Let stand for 1 hour. Bring to boil; add all the ingredients except the vinegar. Cover and simmer for 2-1/2 hours or until soup is very thick, stirring occasionally to prevent sticking. Add 2 tablespoons vinegar and continue to simmer for 5 more minutes. Serve hot, passing additional vinegar. (Soup may be prepared ahead and refrigerated for several days or frozen for several months.)


[Lentil Soup with Red Wine Vinegar]


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Sausage and Lentil Soup
Split Pea Soup
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