Date: Mon, 10 Jan 2000 14:29:15 -0800 (PST)
From: shelly ray (email@example.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 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.