Greek Lentil Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red lentils,
1 cup: Brown lentils,
6 cup: Water,
3: Knorr Veg. Cubes,
1/2 small: Onion, diced
1: Carrot, diced
1 Rib: celery, diced
1/8 tsp: Celery seed,
3 tbsp: Dried potato buds*,
1 large: Potato, diced
2 tbsp: Olive oil,
2: Bay leaves,
2 tsp: Red wine vinegar, Optional
Directions:
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: Laurels Kitchen Typed by Gail
& Dale Shipp
Source from luhu.jp
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: Laurels Kitchen Typed by Gail
& Dale Shipp
Source from luhu.jp