Lentil Soup: The Only Soup All My Children Like

It’s going to be cold in North Carolina this weekend.  In my book, that calls for soup.   Nourishing and warms the soul.  I’ve been making a version of  this Greek lentil soup recipe since college.  Actually this was my first cookbook.  A Greek boyfriend thought I could use it.

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As you can see, I’ve used it.   Here’s the original recipe from the cookbook.

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Simple enough and delicious.  Of course I’ve altered it through the years.  I wanted some more substance in the soup.  You can make it exactly like the recipe above and I think you’ll like it, or you can add a few extras.

Here’s what I use to get started:

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Start by pouring five cups of water into the pot. Add the olive oil.

Rinse these lentils before you toss them in.

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Chop up an onion and the garlic.

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Add a cup of tomato sauce.  I use whatever I have the fridge.

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Add the kosher salt, pepper, and oregano and stir.

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Now chop up the carrots and potato.

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Chop it up a little better than this. I didn’t have any celery this time.  Oops.  No worries.  Still delish.

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Mix it up .  Bring it to a boil and then let simmer with a lid mostly on for 30 minutes.  Then add a splash of red wine vinegar.  It’s the magical ingredients that gives this soup a kick.

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Serves six generous portions.

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Stay safe.  Stay warm.  Enjoy.


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