Greek Lentil Soup

It’s dinner time…

Lexi and husband, Hunter Pence, are cooking dinner with you on another quarantine night. Tonight they are cooking Greek Lentil Soup!

Ingredients:

1 lb lentils

2.5 quarts water

2 medium onions, chopped

2 stalks celery, chopped

1 carrot, chopped

6 sprigs parsley, chopped

1 clove garlic, chopped

1/2 cup olive oil

1 TB tomato paste

Bay leaf

Salt to taste

3 tablespoons red wine vinegar

Instructions:

Soak lentils in water overnight. Next day, bring water and lentils to a boil and simmer until lentils are tender. In a separate pan, sauté vegetables and garlic in olive oil. Then add the vegetables to the lentils along with tomato paste, parsley, and bay leaf. Bring everything to a boil and simmer until everything is tender. In the last 15 minutes of cooking add salt and stir in vinegar before serving. If desired, mix flour and red wine vinegar to a paste and add to soup to thicken.

Note: 1/2 teaspoon oregano and 1/2 cup cooked tomatoes may be added just before the soup is thickened.