Lentil Soup

8-10 oz mushrooms, cleaned and sliced

1 quart (4 cups) vegetable or chicken stock

1 cup water

1 28 oz can whole tomatoes, chopped or hand-crushed

1 cup brown or green lentils, rinsed 

3 carrots, peeled and diced

1 large onion, peeled and diced

2 celery stalks, diced

2 teaspoons red or cider vinegar

salt and pepper

  1. In a large skillet over a medium heat, add the mushrooms with a sprinkle of salt and pepper, and cover. After 2 minutes, add approximately ¼ cup water, and continue cooking, covered, until the mushrooms are cooked through. Remove from the heat and transfer to a bowl, to prevent the liquid from evaporating
  2. In a stockpot, add the stock, water, tomatoes, lentils and cooked mushrooms. Cover, and bring to a boil. Turn the heat to medium-low, and simmer for 15 minutes for brown lentils, 25 minutes for green. They’ll be partially cooked though
  3. Add the carrots, onion, and celery, and cover and simmer for another 10-15 minutes, or until the vegetables are cooked through
  4. Add the vinegar, and season to taste with salt and pepper

Yield: Approximately 3 quarts, or 8-10 servings.