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West Dover, Vermont
Red Lentil Soup
Here is a vegetarian soup to please even a die-hard carnivore. Thick, filling, and healthy. Don't be surprised, however, when your red lentils turn yellow when cooked. They're meant to.
In a large saucepan on medium-high heat, saute the oil, carrot, celery, onions, and bay leaves for about 5 minutes. Add the stock of choice and bring to a boil. Add the red lentils and potatoes. Reduce heat and simmer for about 25 to 30 minutes until the lentils and potatoes are cooked. Add vinegar or lemon juice. Season with salt and pepper.
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