Cook1 hr 30 mins
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
- 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.
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.
I love this recipe! I usually use chicken broth instead of veggie, and dark lentils instead of red (red are hard to find here). Sometimes I add a can of petite diced tomatoes. Today I added diced precooked chicken breasts (had some left over from dinner) and pastina (tiny star shaped pasta), sometimes I add turkey sausage (I cook for severe carnivores). I couldn't find my wine vinegar, so today I added basalmic vinegar. I always cook my onions and carrots with the spices prior to adding the broth. After I tried this recipe the first time I always make a double batch, It's even better the second day.
I used green lentils and added diced cooked potatoes and had a delicious one dish meal. Since I used chicken broth, omitted the salt and pepper and it still turned out delish. Prep time was fast, cooking was fast and easy. Even my fussy husband loved it. Thanx for sharing.