• 1 c olive oil
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 2 celery stalks (chopped)
  • 6 young carrots (sliced 1/2 inch)
  • 2.5 c large dry lentils (rinsed)
  • 1 c roma tomatoes (diced)
  • 1/2 tsp sea salt (or to taste)
  • 1 tsp fresh ground pepper
  • 4 tbsp red-wind vinegar
  • 8 c filtered water

This soup will have your whole house smelling like exotic cooking at a four star restaurant. Whip out the wine and bread with this soup you'll have a meal. I can almost guarantee you'll be going back for seconds.

Notice there is no broth in this recipe. This soup is PURE flavor. The real secret key ingredient is the red-wine vinegar followed closely by the olive oil so choose those ingredients wisely and you will have a success story on your hands.

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  1. Heat 1/2 c of the olive oil on medium-low heat in a stockpot large enough to hold all of the ingredients. Saute the onions and garlic for 5 minutes or so and be careful not to smoke the olive oil.

  2. Add the celery and carrots and cook for 5 more minutes.

  3. Add the lentils to the pot and coat them with the oil. Add the water and tomatoes and bring to a boil. Reduce heat to just above low and simmer, partially covered, for an hour or so or until the lentils are fully cooked. Keep an eye on the soup and stir it occasionally. Add a little water if necessary but not too much.

  4. Stir in the salt, pepper, vinegar and olive oil just before serving.

This recipe was last updated: 03-25-2006