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Lentil Soup
A Greek Staple! |
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1 16oz. bag dried lentils
10 cups water
1 potato, grated
4 carrots, chopped
3 celery stalks, chopped
1/4 cup olive oil
3 Tbsp. vinegar (malt vinegar is best)
2 onions, chopped
3 bay leaves
1 Tbsp. salt
1 tsp. pepper
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Mix all ingredients except the vinegar into a soup pot and simmer gently with cover tilted for about an hour or until the lentils are soft and the soup thickens.
Remove bay leaves, add vinegar and serve.
Or...leave the bay leaves in and whoever finds one in their bowl needs to kiss the cook!!!
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Preparation Time: 75 minutes |
Serves: 8 |
| Recipe Origin: Greece |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 8141 times. |
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