Garlic Lentil Soup

• 1 cup red lentil, rinsed and drained
• 2 onions, finely chopped
• 2 garlic cloves
• 1 carrot, thinly sliced
• 2 tablespoons olive oil
• 2 bay leaves
• 1 pinch dried marjoram or 1 pinch oregano
• 6 1/4 cups vegetable stock
• 2 tablespoons red wine vinegar
• salt and pepper

1. Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
2. Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
3. Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
4. You can thin the soup out if you like with a little stock or water before serving.
5. To freeze: Freeze in a rigid container.
6. To reheat: Thaw and heat through.

red lentil, onions, garlic, carrot, olive oil, bay leaves, marjoram, vegetable stock, red wine vinegar, salt

Taken from www.food.com/recipe/garlic-lentil-soup-30858 (may not work)