Moosewood Lentil Soup

• 3 cups lentils any type
• 7 cups water or stock, more as needed
• 1 tablespoon grapeseed oil or butter
• 1 cup chopped onion
• 1 cup celery minced
• 1 cup carrots chopped
• 1 tablespoon minced garlic
• 1 teaspoon salt
• black pepper to taste
• 3 pinches dried herbs thyme, oregano, or basil
• tomatoes medium-sized ripe, chopped
• 1 tablespoon dry red wine optional
• 2 tablespoons fresh lemon juice
• 1 tablespoon molasses sugar
• red wine vinegar for the top
• scallions Minced, for the top, optional

1. Place lentils and water in a soup pot or Dutch oven.
2. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
3. Add more water as needed, until the soup is your favorite consistency.
4. Heat oil or melt butter in a medium-sized skillet.
5. Add onion, celery, and carrots, and saute over medium heat for about 10 minutes.
6. Add garlic, salt, pepper, and herbs of your choice, and saute about 5 minutes longer. Transfer to lentils.
7. Stir in wine, if desired, lemon juice and molasses or brown sugar.

lentils any type, water, grapeseed oil, onion, celery, carrots, garlic, salt, black pepper, herbs thyme, tomatoes, red wine, lemon juice, molasses sugar, red wine vinegar, scallions

Taken from www.yummly.com/recipe/Moosewood-Lentil-Soup-1666625 (may not work)