Lentil Soup

2 cups of lentils
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/3 cup olive oil
6 cups of water
1/3 cup wine vinegar
1 tsp Salt and 1/2 tsp Pepper

Wash lentils. Place in saucepan and add oil, onion, carrots, celery and saute until onions are translucent, then add water. Bring to a boil, then simmer with cover for 1 hour.  Stir in vinegar and seasoning.

This recipe is  from Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church, St. Clair Shores MI 1978 page 20.

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