Lentil Soup

This soup does take a takes a while to cook, as it needs to simmer for several hours, but is seriously the most heavenly soup in the world, especially in colder weather when served with some nice wholewheat baker bread! Good to start on a Sunday morning and simmer all day....

  • 3 c Organic dried brown Lentils
  • 7 c Water or Stock
  • 2 clv Organic garlic (or more)
  • 2 Organic brown onions (chopped)
  • 2 Organic Carrots (chopped)
  • 1 cn Organic chopped tomatoes
  • 1⁄2 c Organic tomatoes (chopped)
  • 2 T Red Wine
  • 2 T Organic Lemon Juice
  • 1 1⁄2 T Brown Sugar
  • 1 T Organic wine vinegar
  • 1 oz Chopped Herbs (thyme, oregano, basil are all good)
  • Lots of Black Pepper, to taste

Simmer the lentils in the water/stock for 3-4 hours, covered. In a separate pan saute the onion, garlic and carrot in butter or olive oil, and add to the lentils. Simmer this on a low heat, and then about 1/2 and hour before you are ready to eat, add the remaining ingredients, salt to taste, and lots of black pepper. Serve with extra wine vinegar, and plently of good bread.

Enjoy!

Yield
6
Source

Thanks to Ruth Sowter (Staff, Ripe Albert Park)

Prep Time
30 minutes