SIMMERED LENTILS

4 cups water
1 cup dried green or brown lentils
2 potatoes, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, crushed
1 parsley sprig
1 1/2 tsp sweet paprika
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
TO SERVE:
2 tsp white wine vinegar
2 tbsp chopped fresh parsley (for garnish)

Combine all ingredients, except vinegar and chopped parsley, in a soup pot and bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, this should take about 25 minutes.

Discard the bay leaf and parsley sprig. Stir in the white wine vinegar, garnish with freshly chopped parsley and serve.

Servings: 6
Source: Vegetarian Gourmet, Special Low-Fat Issue, 1995