Recipe provided by Anna Pelonis-Mills
1 pkg. Lentils
8 cups Water
1 1/2 Tbls Tomato Paste
1/2 cup Extra Virgin Olive Oil
1/2 cup Carrots, sliced
1/2 cup Celery, sliced thinly
1 medium to large Potato, diced
1 small Onion, diced or shredded
3 cloves Garlic, chopped
2 Bay Leaves
2 Tbls salt
Pepper to taste
Optional – 1/2 pound fresh Spinach
Red Wine Vinegar for serving
Rinse lentils well and soak for 15 minutes.
In large pot, bring to boil the water, tomato paste, oil, vegetables and lentils. Add seasonings and simmer 30 minutes.
Add more salt to taste and pass the red wine vinegar (start with 1/2 tsp. in each bowl).