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Greek Recipe: Lentil Soup

GREEK RECIPE: Lentil Soup

  • 2 cups dried lentils
  • 2 lbs uncooked lamb bones
  • 2 1/2 qts water
  • 1 lg onion minced
  • 1 clove garlic minced
  • 1 Tbs parsley minced
  • 2 carrots diced
  • 1 bay leaf
  • 2 Tbs red wine vinegar
  • 2 Tbs olive oil
  • saly and pepper to taste

Pick over and wash the lentils. Soak in cold water over night. Drain lentils and set aside. Place bones, water, salt and pepper in a large kettle. Cover and bring to a boil. Skim off foam, cover and reduce to simmer for at least 2 hours. Skim foam and add lentils. Simmer covered 1 1/2 hours. Remove bones, add all other ingrediants except oil and vinegar. Bring to boil again, reduce to simmer covered for 1/2 hour more on until lentils are tender. Remove from flame, add oil and vinegar and stir thoroughly. Let stand for five minutes before serving. Serves 6.

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