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Print this Recipe    Lentil Vegetable

Lentil Vegetable Soup

4 stalks celery
1-2 carrots
2 yellow onions
3-4 red potatoes
1 1/2 - 1 3/4 cups green lentils
6-8 cloves garlic
2 bay leaves
1 tablespoon. oil
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp thyme
1 tsp sea salt
7-8 cups water
2-3 tablespoons red wine vinegar

Wash and sort lentils. Put into pot with bay leaves and add water.
Cover, and bring to a boil. In a skillet, add all vegetables except
potatoes, garlic, spices, salt and oil. Add a little water to
prevent them from sticking. Saute until the vegetables become
soft. Add into the lentils. Cook the lentils for about 40-50
minutes, and then add the chopped potatoes (skin on, in 1/2" pieces)
and cook an additional 15 minutes. Remove from heat, and add red
wine vinegar. If possible, let sit for several hours before serving.
This soup ages well, often tasting better the next day.

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