Sunday, August 2, 2009

Greek Lentil Soup

Saute in oil:

2 c. chopped onions
1 c. chopped celery
1 T. chopped garlic

Add 2 c. lentils, 8 c. water, 1 T. Oregano

Simmer until almost done (about 30 minutes), add 2-3 bouillon cubes, 1 can tomatoes and 1 c. diced carrots

Cook until carrots are tender (10 more minutes or so, and add more water if needed), then add salt and pepper to taste and the juice of 2 lemons (or serve with lemon wedges and let people do their own).

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