- 1 onion, chopped
- 5 carrots, chopped
- 5 stalks celery, chopped
- 5 cloves garlic, chopped
- 4 cups water, or as needed
- 1 teaspoon olive oil, or to taste
- 2 bay leaves
- salt and ground black pepper to taste
- 1 (16 ounce) package dry lentils
- 1 teaspoon vinegar, or to taste
- Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes.
- Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.
05/12/2018
recipepes.com
Greek Lentil Soup, recipe
PT15M
PT1H
5
455 calories
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