Deerhill Inn

West Dover, Vermont

Specialty Recipe

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.

Ingredients

2 Tablespoons extra-virgin olive oil

2 carrots, diced

2 stalks of celery, diced

2 large onions, diced

2 bay leaves

1/2 gallon vegetable, beef, or chicken stock

1 pound red lentils, cleaned

2 to 3 medium potatoes, diced (optional)

1 to 3 Tablespoons vinegar or lemon juice

Salt and ground black pepper to taste

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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