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Submitted by Teddy Levitsky of Sioux City

2 C. lentils

1/2 C. chopped onion

1.2 C. chopped celery

1/4 C. chopped carrots

3 Tbsp. chopped parsley

1 clove garlic, minced

2 1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. dried oregano, crushed

1 pound can tomatoes (2 C.)

2 Tbsp. wine vinegar

Rinse lentils; drain and place in soup kettle. Add 8 C. water and remaining ingredients, except tomatoes and wine vinegar. Cover and simmer 1 1/2 hours. Add tomatoes (break up any large pieces) and vinegar. Simmer covered 30 minutes longer. Season to taste. Makes 8 to 10 servings.

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