Greek Lentil Soup
INGREDIENT:
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery
3 cloves garlic, finely chopped
8 cups (2 L) water
2 cups (500 ml) dried lentils, washed and picked over
Salt and freshly ground pepper to taste
3 Tbs (45 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) crumbled dry oregano
3 Tbs (45 ml) balsamic or red wine vinegar
DIRECTION:
Heat the olive oil in a large soup pot and sauté the onions, carrots, celery, and garlic over moderate heat for about 5 minutes, stirring frequently. Add the remaining ingredients except for the vinegar, and bring to a boil. Reduce the heat to very low and simmer covered for 2 1/2 to 3 hours, until the lentils are tender. Remove about half the soup and puree in an electric blender or food processor (being careful not to puree the bay leaf), and return this to the pot. Add the vinegar and serve. Makes 6 to 8 servings.