Greek Lentil Soup

Recipe by: Susan Voisin

Yield: 6 servings

2 cups Lentils, uncooked
8 cup Water or vegetable stock
1/2 Onion
1 small Carrot
1 Celery stalk
1 small Potato
2 Bay leaves
1 Vegetable bouillon cube (opt.)
1 tsp. Crushed coriander
1/8 tsp. Cumin
2 tsp. Red wine vinegar

Pick over the lentils and wash.

Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about 1 hour. Stir in vinegar at the end and serve.