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Yield: 6 servings
[edit] Ingredients
1 |
cup Red lentils |
1 |
cup Brown lentils |
6 |
cups Water |
3 |
Knorr Veg. Cubes |
½ |
small Onion, diced |
1 |
Carrot, diced |
1 |
|
⅛ |
teaspoon Celery seed |
3 |
|
1 |
lrg Potato, diced |
2 |
tablespoons Olive oil |
2 |
Bay leaves |
2 |
[edit] Preparation
Step 1 |
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end, and serve. |
Step 2 |
NOTE: Brought soup to boil, turned down and simmered uncovered 45 min. |
Step 3 |
|
Step 4 |
*If thinner soup is desired, omit potato buds, or use lesser amount. |
Step 5 |
Used 3 quart sauce pan. |
Step 6 |
& Dale Shipp |
[edit] About Greek Lentil Soup
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