Candice's Lentil Soup

This recipe comes from a friend who always makes something delicious!  I've altered her recipe slightly adding more garlic and celery.

 

Serves 6 -8

PrepTime: 15 minutes Cook Time: 1 1/2 hours (6 hours on low for crockpot)

 

8 ounces/ 1 c red or brown lentils, rinsed and    drained 2 onions, finely chopped 3  large garlic cloves, finely chopped 3-4  carrots, finely chopped 4 stalks celery, diced 1 can sweet potatoes, drained, and diced 2 T olive oil 2 bay leaves

Generous pinch of dried marjoram or oregano 6 1/4 c vegetable or chicken stock 2 tablespoons red wine vinegar Salt and ground black pepper to taste Celery leaves, to garnish (optional) Crusty bread rolls, to serve

 

1. Put all the ingredients except for the vinegar, seasoning and garnish in a large, heavy pan. Bring to a boil over medium heat, then lower the heat and simmer for 1 1/2 hour, stirring the soup occasionally to prevent the lentils from sticking to the bottom.

2. Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock or water. Serve the soup in heated bowls, garnish with celery leaves. Serve with warmed crusty rolls.

 

Crockpot Version:  Throw everything into crockpot (except diced onions.  Carmelize those for 7-10 minutes with a little olive oil and then add to crockpot).  Cook on low for 6 hours.