Garlicky Lentil Soup (SB)

By hmp13

Ingredients

• 1 1/3 cups red lentils, rinsed and drained
• 2 onions, minced
• 2 large garlic cloves, minced
• 1 carrot, minced
• 2 tablespoons olive oil
• 2 bay leaves
• A generous pinch of dried marjoram or oregano
• 1 1/2 cups vegetable stock
• 2 tablespoons red-wine vinegar
• Salt and pepper
• Celery leaves, to garnish

Preparation

Step 1

Put all the ingredients, except for the vinegar, seasoning, and garnish, in a large, heavy bottomed saucepan. Bring to a boil over medium heat. Lower the heat and simmer for 1 ½ hours, stirring the soup occasionally to prevent the lentils from sticking to the bottom of the pan.

Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock or water. Serve the soup in hot bowls, garnished with celery leaves. Serve with warm crusty rolls.