First, cover lentils (brown or green) in boiling water and let stand 15 minutes. Heat olive oil in large pot. Add leaks (white and light parts only, thinly sliced), onions (diced), garlic (minced) and celery (diced).
Cook until soft, about 4 minutes. Pour in stock, water, carrots, potatoes, lentils, thyme, marjoram, bay leaves and tomato paste, then bring to a boil. Reduce heat and simmer for about an hour, stirring occasionally.
Discard bay leaves. Add red wine vinegar, season with salt, pepper to taste.
Enjoy with fresh baked bread. YUM!
You can add a sprinkle of cheese and a swirl of flavored olive oil to yours
Prep Time: 20 min Serves: 8
Cooking Time: 60 min Yield: 8 cups