Greek Lentil Soup

Recipe Ingredients

1 1/2 cups	355ml	Dried lentils - presoaked, drained
1 cup	62g / 2.2oz	Onion - chopped (medium)
1		Carrot - peeled, grated
1		Celery stalk - chopped
3 tablespoons	45ml	Olive Oil
1		Bay leaf
2		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Oregano
1		Beef bouillon cube or vegetable cube
1/2 cup	118ml	Tomato sauce
3 tablespoons	45ml	Red wine vinegar

Recipe Instructions

Simmer lentils in 4 1/2 cups water 1 hour, or until almost tender. Transfer to crockery pot.

In a large frying pan, saute onion, carrot and celery in oil until limp and glazed. Turn into crockery pot. Add bay leaf, garlic, salt, pepper, oregano, and bouillon cube. Cover. Cook on LOW speed of crock pot for 6 to 8 hours.

Add tomato sauce and vinegar. Stir well. Cover. Cook on HIGH 30 minutes, or until flavors are well blended.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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