Preparation Steps
1
- Place lentils and water in a soup pot or Dutch oven.
2
- Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
3
- Add more water as needed, until the soup is your favorite consistency.
4
- Heat oil or melt butter in a medium-sized skillet.
5
- Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
6
- Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
7
Transfer to lentils.
8
- Stir in wine, if desired, lemon juice and molasses or brown sugar.
9
- Taste to correct seasonings, then simmer for- At least 15 minutes longer.
10
Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced- Scallions or parsley on top, if desired.