recipe: greek lentil soup

This recipe is from my mum’s hippie book from the 1970s, Laurel’s Kitchen.  Laurel was a vegetarian but not a vegan, but there are a few recipes that are okay.  This soup is amazing, I can’t get enough of it!  No photos because it doesn’t look all that appealing and because I keep eating it before I can take photos!  This amount is decent for about 6 people.

you will need…

2 cups of uncooked lentils
8 cups of water or vegetable stock (I use about 50/50)
1/2 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 small potato, chopped
2 tablespoons oil
2 bay leaves
some salt and vinegar to flavour

…

Mix all ingredients except salt and vinegar in a soup pot, and cook until the lentils are very soft.  This will be about an hour.  When serving, add a little salt and a splash of white vinegar.

Yum!!