Monday, January 24, 2011
Brown Lentil Soup
1 pound Brown lentils
2 large carrots (peeled and sliced)
2 stalks celery (chopped)
1 onion (chopped)
2 -3 tomatoes (fresh or canned)
2 tablespoons extra-virgin olive oil
Salt, pepper and paprika to taste
Red wine vinegar
1. Pick over Brown lentils to remove any stones, dirt, or other foreign objects. Rinse them well in cold water.
2. Boil for 30 min
3. Add carrots, celery, and onion to the lentils. Cook partially covered, until the carrots are tender for about 20-25 minutes.
4. Add chopped tomatoes, olive oil, salt, pepper and paprika to taste. Simmer, partially covered, until lentils become creamy and soft. Stir occasionally.
5. Add some Red wine vinegar before serving.