Greek Lentil Soup (WFPBNOGF)*

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Dinner Lunch Soups

Cooking Time

1 hour

Yields

About 8 cups

Ingredients

2 cups uncooked lentils

8 cups water or vegetable stock

1/2 onion, chopped

1 small carrot, chopped

1 celery stalk, chopped

1 small potato

2 bay leaves

1-1/2 to 2 teaspoons sea salt

2 teaspoons vinegar (I use apple cider)

Directions

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

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