Title: Greek Lentil Soup
Categories: Vegetarian Ethnic Soup
Yield: 6 Servings

1	c	Red lentils
1	c	Brown lentils
6	c	Water
3		Knorr Veg. Cubes
1/2	sm	Onion, diced
1		Carrot, diced
1		Rib celery, diced
1/8	ts	Celery seed
3	tb	Dried potato buds*
1	lg	Potato, diced
2	tb	Olive oil
2		Bay leaves
2	ts	Red wine vinegar (Optional)

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

NOTE: Brought soup to boil, turned down and simmered uncovered 45 min.

If using homemade veg. stock, add salt to taste.

*If thinner soup is desired, omit potato buds, or use lesser amount. Used 3 quart sauce pan. Adapted from: Laurel's Kitchen Typed by Gail & Dale Shipp

previous

next