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Greek Lentil Soup Recipe
Adapted from Bean Banquet
1 pound lentils
1 large onion, chopped
3 bay leaves
3 stalks celery, chopped
1/2 cup veggie broth
2 cups canned Italian tomatoes, chopped + juice
2 tsp dried oregano or 6 tsp chopped fresh oregano
2 tb red wine vinegar
salt to taste
1/8 tsp black pepper or to taste
1. Cook lentils in boiling water to cover until tender.
2. In a large pot, saute onions, celery, and bay leaves in veggie broth.
3. when the onions are soft, add tomatoes and oregano. cook until the vegetables are tender.
4. Before serving, add lentils and cooking broth, vinegar, and salt & pepper. Bring to a boil, reduce heat and cook for 15 minutes. Serves 8.
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