Moosewood Lentil Soup

Ingredients

• 6 servings pepper black freshly-ground
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 1 cup carrots chopped
• 1 cup celery minced
• 3 pinches herbs dried (thyme, oregano, or basil)
• 1 clove garlic chopped
• 1 tablespoon grapeseed oil 
• 2 tablespoons juice of lemon fresh
• 3 cups lentils 
• 1 large onion finely chopped
• 6 servings red wine vinegar for the top
• 0.5 teaspoon salt 
• 1 medium tomatoes ripe chopped
• 0.3 cup water boiling

Equipment

• frying pan
• dutch oven

Directions

1. Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
2. Add more water as needed, until the soup is your favorite consistency.
3. Heat oil or melt butter in a medium-sized skillet.
4. Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
5. Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
6. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
7. At least 15 minutes longer.
8. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
9. Scallions or parsley on top, if desired.