Lentil Soup With Potatoes

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Lentil Soup With Potatoes

 

1 1/2 pounds tan lentils

2 quarts water

1/3 cup olive oil

2 large onions, finely chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 potatoes, peeled, diced

2 quarts water

6 celery stalks, optional

3 large carrots, optional

 

Wash lentils in cold water and discard bits of rocks. Place in large kettle and

cover with 2 quarts of warm water.

Bring to a boil (about 5 minutes). Drain and set aside.

Add the olive oil to the pot and sauté the onions until translucent, constantly

stirring.

If you like, you can add celery and carrots. Add the lentils, spices and two

quarts of water, and bring to a boil.

Cover and simmer until lentils are tender, about a half-hour at a medium to low

simmer.

Add the diced potatoes and cook again for half an hour. Serve hot or at room

temperature.