I forgot to take a picture before I ate the whole bowl... it's that good. The recipe is compliments of my friend Sophia. Try it out, you won't be sorry. But, it does make a ton so plan to freeze part of it, or invite lots of friends over.
Greek Lentil Soup
Put 1 gallon of water into a big stock pot, and start to boil.
Start chopping and adding to it:
1 onion, diced
4 or 5 cloves of garlic, diced
4 stalks of celery, diced,
4 carrots, diced
1 can tomato sauce (14 oz)
1 bag of lentils (16 oz)
1 teacup olive oil (don’t be cheap, or you’ll be sorry)
2 bay leaves
Liberal amount of salt
Ground pepper to taste
Reduce heat to medium, and simmer until the lentils are soft. Turn off heat and add ½ cup of red wine vinegar.
Serve with crusty bread, feta and kalamata olives. Tastes better when it’s been sitting for a while; tastes heavenly on day 2!