Greek Brown Lentil Soup

• 2 lb. brown lentils
• 3 cloves garlic
• 3 bay leaves
• 1/2 cup minced parsley
• 1/2 cup diced celery
• 2 onions, sliced
• 1/8 tsp. black pepper
• 1/2 tsp. salt
• 1/2 cup olive oil
• 6 cups water
• 2 cups V-8 juice
• 2 OXO cubes
• 1 tsp. flour
• 2 tsp. white wine vinegar
• 2 tbsp. tomato paste

1. Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again.
2. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes.
3. Bring to a boil, lower heat, simmer for 1 hour.
4. Mix flour and vinegar with tomato paste.
5. Stir into soup; cook for 15 minutes longer.

brown lentils, garlic, bay leaves, parsley, celery, onions, black pepper, salt, olive oil, water, oxo, flour, white wine vinegar, tomato paste

Taken from www.foodgeeks.com/recipes/358 (may not work)