Recipe: Greek Lentil Soup

Greek Lentil Soup

3 large onions, finely chopped
3 stalks celery, finely chopped
3 large carrots, peeled and chopped
2 tablespoons olive oil
4 1/2 cups lentils
2 bay leaves
4 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper to taste
3 quarts water
1 (6 oz.) can tomato paste
1/2 cup red wine vinegar
1 tablespoon crumbed dried oregano

In a large soup kettle saute the onions, celery, and carrots in oil until limp.

Add the lentils, bay leaves, garlic, salt, pepper, and water. Cover and simmer until lentils are almost tender, about 25 minutes.

Add the tomato paste, vinegar, and oregano and simmer 15 minutes longer.

Adjust the water, adding more to desired thickness.

Servings: 20
From: Peggy, WA