Greek Lentil Soup

• 2 cups brown lentils rinsed and washed of any debris
• 4 cups water
• 16 ounces chicken broth
• 2 yellow onions mediums, finely chopped
• 3 carrots larges, finely chopped
• 1 rib of celery finely chopped
• 2 teaspoons oregano
• 3 cloves garlic finely chopped
• 2 tablespoons olive oil
• 4 bay leaves
• 2 teaspoons red wine vinegar Optional
• 3 teaspoons parsley Optional

1. In a large pot saute carrots until just beginning to soften. Add onions and cook until translucent, adding the garlic at the last minute, cooking until fragrant but not browned.
2. Reduce heat and add lentils and stirring well. Allow the mixture to stand for two minutes so the lentils can absorb the flavor.
3. Add the water, celery, bay leaves, oregano and season with salt and pepper to taste.
4. Bring the mixture to a boil over medium high heat, then reduce heat and allow the soup to simmer for 30-40 minutes.
5. Serve immediately garnished with parsley and red wine vinegar.

brown lentils, water, chicken broth, yellow onions, carrots larges, celery, oregano, garlic, olive oil, bay leaves, red wine vinegar, parsley

Taken from www.yummly.com/recipe/Greek-Lentil-Soup-1655907 (may not work)