How to make Greek style lentil soup for New Year's Day

Many Europeans eat lentils or lentil soup on New Year's Day because the lentil resembles a little coin. By eating lentils you are ensuring prosperity for the new year! This year, more than most I will be eating this recipe, a Greek inspired lentil soup, serve with crusty bread, cheese and salad for a complete vegetarian meal. Or add smoked sausage or hot Italian sausage to the lentils for even more flavor. Make this soup in advance it takes even better the next day.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup dried lentils
• 12 cups water
• 2 cups vegetable broth
• 1 medium onion, chopped fine
• 3 tablespoons olive oil
• 2 stalks celery, diced
• 2 carrots, chopped fine
• 2 cloves fresh minced garlic
• 1 teaspoon fennel
• 1 teaspoon oregano
• 1 tablespoon fresh parsley, minced
• 1/4 tsp red chili flakes (optional)
• 1 small can tomato sauce
• 2 bay leaves
• salt and freshly ground pepper to taste
• red wine vinegar

1. Rinse and pick through the lentils, cover with water and bring to a boil. Reduce heat and simmer uncovered for about 45 minutes.

2. In a separate pan saute the onion, carrot, garlic and celery in the olive oil until vegetables are soft. Add the vegetables, spices, tomato sauce, and vegetable broth to the lentils. Continue cooking over low heat until the lentils are tender but not mushy, additional vegetable stock or water can be added if the lentils seem dry.

3. When finished cooking add 2 tablespoons of vinegar or hot sauce and stir well. Top each portion with additional fresh chopped parsley.

Tips & Warnings

• Red, brown or green lentils may be used but be aware that each color lentil has a different cooking time.
• Double the batch and freeze it, lentil soup is an economical and delicious "frozen asset."
• Serve lentil soup with hot sauce on the side, the addition of chili peppers boosts your metabolism.
• Make sure to rinse and pick through your lentils, small stones can be found.

[MidniteWriter]

on 12/29/2008 This sounds delicious and healthy, too. Thanks!