By BigOven.com

INGREDIENTS :

1. 1 package Lentils (dry 1 lb)


2. 3 cans (14 oz) Beef Broth


3. 4 tablespoon Olive Oil


4. 2 cups Water


5. 1 large Onions chopped


6. 3 Bay Leafs


7. 1 large Carrot (roughly 1 cup) grated


8. 1 pinch Salt


9. 1 1/2 teaspoon Minced Garlic (or 3 cloves chopped)


10. 1 pinch Pepper, black


11. 3 stalks Celery chopped


12. 2 tablespoon Vinegar


13. 1 can (14.5 oz) Tomatoes diced


14. 4 tablespoons Brown Gravy Mix (Sam's)


15. 1 (2 tbsps) Tomato Paste

HOW TO COOK :

• Examine, sort and rinse the lentils well, put aside.


• Saut for roughly five minutes the onions, carrots, garlic and celery in olive oil.


• Add dice lentils, tomatoes, tomato paste, beef broth, water and bay leaf and bring to a boil. Once you have reached boiling point lower stove to minimum cover and simmer for 1 to 1 hours or until lentils are tender.


• Salt and pepper to taste. At the end of the cooking period add the 2 tablespoons of vinegar. Serve the lentil soup hot with olives for en even more authentic Greek meal. Enjoy!