Lentil Soup

(from The Moosewood Cookbook)

3 cups raw lentils (rinsed)
7 cups water or stock
2 t salt
2 t minced garlic
1 cup chopped onions
1 cup minced celery
1 cup chopped carrots
1½ t thyme
3/4 t oregano
1½ T black pepper
2 T lemon juice
1½ cups chopped tomatoes
1½ T molasses or brown sugar
1 T wine vinegar
2 T dry red wine

1. Simmer the lentils (rinsed), water or stock and salt, covered 3—4 hours.

2. Steam, or saute in butter the minced garlic, onion, minced celery, chopped carrots. Add to lentil's after they've simmered 3-4 hours.

3. Continue to simmer on low heat.

4. Add thyme, oregano, pepper, tomatoes, red wine, lemon juice, molasses, and wine vinegar 30 minutes before serving.

5. Sprinkle extra vinegar and freshly chopped scallions onto each serving.