Lentil Soup
Ingredients
- 4 cups vegetable stock
- 2 cups dried lentils
- 1 onion (sliced)
- 1 large carrot (sliced)
- 1 large celery stalk (sliced)
- 2 cloves (crushed)
- 1/4 cup chopped celery
- 1 bay leaf
- 1/2 tsp dried oregano
- 3 tbsp tomato paste
- 2 tbsp white wine vinegar or herbal vinegar
- 1 tsp spike unsalted (optional)
- 2 tsp sea salt
- 1 can (28 ounces) whole tomatoes
- 1/2 tsp pepper
- 1/4 tsp summer savory or oregano or thyme (optional)
Directions
- Saute in a large sauce pan, the onion, carrot, celery, and garlic until tender for about 10 minutes.
- Bring the stock to a boil in the pan.
- Rinse the lentils and add to boiling stock.
- Add all the remaining ingredients except the vinegar.
- Reduce the heat, cover, and simmer until the lentils are very soft for about 1 hour.
- Remove the soup from the heat and add the vinegar.
- Discard bay leaf.
(If you want a creamier soup, puree half the soup. Return the puree back to the saucepan and reheat) Or you can place all ingredients in a crockpot, (minus 1 cup fluid) in the morning and set on low for 9 to 10 hours.
