Lentil Soup

• 3 c. raw lentils, rinsed
• 7 c. water or stock
• 2 tsp. salt
• 2 tsp. minced garlic
• 1 c. chopped onion
• 1 c. minced celery
• 1 c. chopped or grated carrots
• lots of black pepper
• 1 1/2 c. chopped fresh tomatoes or canned
• 2 Tbsp. dry red wine (optional)
• 2 Tbsp. lemon juice
• 1 1/2 Tbsp. molasses or brown sugar
• 1 Tbsp. wine vinegar
• smoked turkey, pork or beef parts (optional)

1. Begin this soup in the morning, it should simmer all day. Simmer lentils, water and salt in a covered soup pot for 3 to 4 hours.
2. If you want to include meat, add it at the same time. Steam or saute in butter the garlic, onion, celery and carrots. Add to the lentils after they've simmered 3 to 4 hours.
3. Continue to simmer (low heat!).
4. Add to the soup about 30 minutes before serving: black pepper, tomatoes, red wine, lemon juice, molasses or brown sugar and wine vinegar.
5. Sprinkle extra vinegar and freshly chopped scallions onto each serving.
6. Makes 4 to 6 servings.
7. (I make 4 times this amount for the Oasis.)

lentils, water, salt, garlic, onion, celery, carrots, lots of black pepper, tomatoes, red wine, lemon juice, molasses, wine vinegar, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441200 (may not work)