Basic Lentils

Basic method for cooking brown and green lentils.
I love eating a big bowl of lentils for lunch with
hot sauce and grated parmesan cheese!



1 1/2 cups brown or green lentils, sorted and rinsed
1 onion, chopped
2 garlic cloves
2 bay leaves
1 carrot, diced
1 celery rib, diced
salt and pepper
2 tablespoons extra virgin olive oil
red wine vinegar
chopped parsley

Put lentils in soup pot, cover with 6 cups cold water and bring to a boil.
Add onion, garlic, bay leaves, carrot, celery, and 1 1/2 teaspoons salt.
Lower heat and simmer until tender but still a little firm--they shouldn't
be mushy--about 25 minutes. Strain and reserve liquid for soup stock.
Remove garlic, and bay leaves. Add salt and pepper to taste. Stir in oil
and add a few drops of vinegar. Garnish with parsley and serve.