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Ingredients
4 stalks celery
1 – 2 carrots
2 yellow onions
3 – 4 red potatoes
1 1/2 – 1 3/4 cups green lentils
6 – 8 cloves garlic
2 bay leaves
1 tsp oil
1/2 tsp each: rosemary, sage, oregano, basil, marjoram, thyme
1 tsp sea salt
7 – 8 cups water
2 – 3 tblsp red wine vinegar
Method
Wash and sort lentils. Put into pot with bay leaves and add water.
Cover, and bring to a boil. In a skillet, add all vegetables except
potatoes, garlic, spices, salt and oil. Add a little water to prevent
them from sticking. Saute until the vegetables become soft. Add into
the lentils. Cook the lentils for about 40-50 minutes, and then add the
chopped potatoes (skin on, in 1/2? pieces) and cook an additional 15
minutes. Remove from heat, and add red wine vinegar. If possible, let
sit for several hours before serving. This soup ages well, often
tasting better the next day.
