Greek lentil soup

6 servings

Ingredients

Quantity Ingredient
1 cup Red lentils
1 cup Brown lentils
6 cups Water
3 Knorr Veg. Cubes
½ small Onion, diced
1 Carrot, diced
1 Rib celery, diced
⅛ teaspoon Celery seed
3 tablespoons Dried potato buds*
1 large Potato, diced
2 tablespoons Olive oil
2 Bay leaves
2 teaspoons Red wine vinegar (Optional)

Directions

Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end, and serve.

NOTE: Brought soup to boil, turned down and simmered uncovered 45 min.

If using homemade veg. stock, add salt to taste.

*If thinner soup is desired, omit potato buds, or use lesser amount.

Used 3 quart sauce pan.

Adapted from: Laurel's Kitchen Typed by Gail & Dale Shipp Submitted By DALE SHIPP On 10-06-94

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