Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
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
Recipe section