Barry's Favorite Lentil Soup Recipe

• 2 carrots, sliced thin
• 1 sm. green pepper, diced or possibly sliced thin
• 1 sm. onion, minced
• 2 cloves garlic, crushed
• 2 tbsp. extra virgin olive oil
• 1 pound lentils
• 1 quart. water (4 c.)
• 1 bay leaf
• 6 c. beef stock (use bouillon cubes for ease)
• 2 tbsp. tomato paste
• 2 tbsp. vinegar
• 1/4 teaspoon red pepper
• 2 teaspoon Worcestershire sauce
• Optional: 3/4 pound lamb cut in cubes
• Garnish: Lowfat sour cream

1. Saute/fry first 3 ingredients in extra virgin olive oil with crushed garlic in soup pot.
2. Combine lentils with vegetables in pot.
3. Cover with 4 c. water and bay leaf.
4. Simmer till lentils are soft (usually less than an hour).
5. Now add in beef stock and seasonings.
6. Simmer about another hour.
7. Brown lamb and add in to make a stew.
8. Serve with garnish if you want.
9. Makes about 6-8 servings.

carrots, green pepper, onion, garlic, extra virgin olive oil, lentils, water, bay leaf, beef stock, tomato paste, vinegar, red pepper, worcestershire sauce, lamb, sour cream

Taken from cookeatshare.com/recipes/barry-s-favorite-lentil-soup-55111 (may not work)