Thursday, April 29, 2010

Lentil Soup

2 cups lentils
2 stalks celery, chopped
1 large onion, chopped
3 carrots, chopped
3 cloves garlic, minced
1 T apple cider vinegar
2 T olive oil
1 t Celtic salt
1 t oregano
1/4 t pepper

Wash lentils and cover with 10 cups of water in a large pot. Add celery, onion, carrots, and garlic. Simmer 90 minutes, or utnil lentils are soft, adding hot water if necessary to keep the lentils covered. Add the rest of the ingredients and simmer an additional 30 minutes. Serve with homemade whole-wheat bread.

12 servings

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