Greek Lentil Soup
By: Amarilys Peralta
Published: Wednesday, December 9, 2009 - 1:05am

Ingredients




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
2 teaspoons Red wine vinegar (Optional)
3 teaspoons Parsley (Optional)

Preparation

1 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. 2 Reduce heat and add lentils and stirring well. Allow the mixture to stand for two minutes so the lentils can absorb the flavor.  3 Add the water, celery, bay leaves, oregano and season with salt and pepper to taste. 4 Bring the mixture to a boil over medium high heat, then reduce heat and allow the soup to simmer for 30-40 minutes. 5 Serve immediately garnished with parsley and red wine vinegar.