Hearty Lentil Soup with Red Wine Vinegar
Serves 4 to 6
This is a very easy recipe for lentil soup that gets simmered until it is very thick and absolutely delicious. If you prefer a thinner soup, just do not cook it as long. The vinegar brightens and brings out the flavor of the lentils, as it does with most beans.
- 1 pound lentils
- Warm water, about 8 cups
- 1 large onion, chopped
- 6 large cloves garlic, minced
- 2 celery ribs, chopped
- 1 can (14.5-ounces) whole tomatoes and 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
Rinse 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 separately.
Note: The soup can be prepared ahead and refrigerated for several days or frozen for up to six months.