This is a recipe I saved from this newsgroup a few years ago, but
unfortunately, did not keep the attribution.
It's different, but I love it.
This is called Greek Lentil Stew but it is close to a soup and
It has a bonus of being easy.
Serves 8 to 10
Finely chop carrot, onion and leek.
- 1 carrot
- 1 onion
- l large leek
- 2 cup sweet corn (2 cobs)
- 2 cup chopped tomatoes
- 2 tablespoons olive oil
- 2 1/2 cup dry lentils
- 8 cups water or light vegetable stock ( I use 5 cups vegie stock
& the rest water)
- whole garlic gloves
- 2 teaspoons salt
- 1/2 cup balsamic vinegar
Remove corn off cob is using fresh corn.
Saute onions, leek, and carrots in olive oil 3 minutes then add
corn and tomatoes and saute on low heat around 5 minutes.
Mix in lentils then add the water or vegetable stock, whole garlic
gloves and salt, simmer on low heat 45 minutes stirring occasionally.
Season at the end with the vinegar. Garnish with fresh chopped
My note: this recipe didn't say how many garlic cloves to use,
so I just add 2 crushed - add more if you want very garlicky soup.
I'm lazy, so I use frozen corn.