Lentil Soup Italiano

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This soup was brought to our january 2008 potluck by our president, ken jaffe. it was so delicious that it was requested to be featured in our february/march 2008 newsletter. he adapted it from lorna sass’ complete vegetarian kitchen: where good flavors and good health meet.

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Steps

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In a large soup pot , combine all ingredients except tomato paste , vinegar , and salt.

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Bring to the boil , reduce heat and simmer , covered , until the lentils are tender , 35 to 40 minutes.

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Remove the bay leaves.

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Dissolve the tomato paste in a cup of the soup , and stir this mixture back into the pot.

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Stir in enough vinegar to perk up the flavors.

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Add salt to taste , if needed.

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Simmer for 2 to 3 minutes.

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Ingredients

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vegetable broth, water, brown lentils, olive oil, onion, garlic cloves, celery ribs, carrots, mushroom, bay leaves, dried thyme, dried oregano, crushed red pepper flakes, tomato paste, balsamic vinegar, sea salt