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Greek Lentil Soup

List of Ingredients




1 1/2 C Dried Lentils
4 1/2 C Water
1 Medium Onion, chopped
1 Carrot, peeled & grated
1 Stalk Celery, chopped
3 T Olive Oil
1 Bay (Laurel) Leaf
2 Cloves Garlic, minced
S & P, to taste
1/2 t Oregano
1 Beef Bouillon Cube
1/2 Tomato Sauce
3 T Red Wine Vinegar

Parmesan cheese, opt.

Recipe



Simmer lentils in water 45 minutes or until almost tender; transfer to crockpot.
In a large skillet, saute onion, carrot and celery in oil until limp and glazed. Add to crockpot.
Add bay leaf, garlic, s& p, oregano and bouillon cube.
Cover and cook on LOW 6-8 hours.
Add tomato sauce and vinegar and stir well. Cook, covered, on HIGH 30 minutes.
Serves 8.
Pass Parmesan cheese at the table.