Greek Lentil Soup
2 cups brown lentils, rinsed and washed of any debris
4 cups Water
16 ounces Chicken or Vegetable broth
2 mediums Yellow Onions, finely chopped
3 larges Carrots, finely chopped
1 rib of Celery, finely chopped
2 teaspoons Oregano
3 cloves Garlic, finely chopped
2 tablespoons Olive oil
4 Bay leaves
3 teaspoons Parsley (Optional)
In a large pot saute carrots until just beginning to soften. Add onions and cook until translucent, adding the garlic at the last minute, cooking until fragrant but not browned.
Reduce heat and add lentils and stirring well. Allow the mixture to stand for two minutes so the lentils can absorb the flavor.
Add the water, celery, bay leaves, oregano and season with salt and pepper to taste.
Bring the mixture to a boil over medium high heat, then reduce heat and allow the soup to simmer for 30-40 minutes.