Lentil Soup
This soup was served at Natchio’s Greektown Restaurant in Duluth, Minnesota. It’s a perfect meal to make and eat later in the week.
Servings: 8
Ingredients
- 1 lb. lentils
- ¼ cup long grain rice
- 1 qt. water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 c. green pepper, chopped
- ¼ cup carrot, chopped
- ¼ cup celery, chopped
- ¼ c. olive oil or butter or margarine
- ½ tsp. pepper
- 3 Tbsp. tomato paste
- 2 bay leaves
- ½ tsp. oregano
- ⅛ tsp. chill powder
- ⅛ tsp. cumin
- 1 tsp. salt
- 3 Tbsp. wine vinegar
Instructions
- Combine lentils, rice, water, onion, garlic, green pepper, carrot, celery, olive oil, pepper, tomato paste, bay leaves, oregano, chill powder, and cumin in a soup pot. Let come to a rolling boil.
- Simmer for approximately 1 hour. Then add salt and vinegar.
- Remove bay leaves when serving.
Notes
The soup is a perfect make ahead meal. It’s noted in the recipe that it tasted better when it’s made the previous day and refrigerated overnight.
This recipe is vegetarian. However, replacing the water with meat broth of choice can add dimension to the recipe. When preparing the soup with meat broth, do not add the olive oil or butter.
