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greek-lentil-soup-4 recipe

Date: Mon, 10 Jan 2000 14:29:15 -0800 (PST)
From: shelly ray (littlemermaidsr@yahoo.com)
Message-Id: (20000110222915.10213.qmail@web1611.mail.yahoo.com)

I made this the other night and it was so simple and
delicious that I had to share! I'm really picky about
flavors but this had some nice tradational tastes that
tasted perfect for dinner on a cold night. Enjoy!

Greek Lentil Soup

Yield: 6 servings

2 cups Lentils, uncooked
8 cups Water or vegetable stock
1/2 Onion
1 small Carrot
1 Celery stalk
1 small Potato
2 Bay leaves
1 Vegetable bouillon cube (opt.)
1 tsp. Crushed coriander
1/8 tsp. Cumin (or any other spices, I used thyme dill
and garlic instead)
2 tsp. Red wine vinegar

Pick over the lentils and wash.
Mix all ingredients except the vinegar in a soup pot
and cook until the lentils are very soft, about 1
hour. Stir in vinegar at the end and serve.

kwvegan vegan