Lentil Soup
| Yield: | 6 Servings |
| Categories: |
| 3 | c | Lentils; any type |
| 7 | c | Water or stock; (more as needed) |
| 1 | tb | Canola oil or butter; (up to 2) |
| 1 | c | Chopped onion |
| 1 | c | Minced celery |
| 1 | c | Chopped carrots |
| 1 | tb | Minced garlic |
| 1 1/2 | ts | Salt; (up to 2) |
| Black pepper to taste | ||
| Few pinches of dried herbs; (thyme, oregano, or basil) | ||
| 2 | Medium-sized ripe tomatoes; chopped | |
| 2 | tb | Dry red wine; (optional) |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Molasses or brown sugar |
| Red wine vinegar for the top | ||
| Minced scallions for the top; (optional) |
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