Recipe by Sackville
This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson
Top Review by ratherbeswimmin'
I usually pick one or two Zaar recipes a week to make for my husband and I to take for lunch. This was it for last week. Wow, SG, we both thought your soup was delicious. Not hard to make either. I didn't add any extra stock or water because we like a thick, hearty soup/stew. Just added some salt and pepper but otherwise the seaoning was perfect. This is a wonderful cold weather meal and healthy too. Thanks for sharing it.
- 1 cup red lentil, rinsed and drained
- 2 onions, finely chopped
- 2 garlic cloves
- 1 carrot, thinly sliced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 pinch dried marjoram or 1 pinch oregano
- 6 1⁄4 cups vegetable stock
- 2 tablespoons red wine vinegar
- salt and pepper
Directions See How It's Made
- Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
- Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
- Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
- You can thin the soup out if you like with a little stock or water before serving.
- To freeze: Freeze in a rigid container.
- To reheat: Thaw and heat through.