Ingredients

Instructions

  1. Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  2. Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  3. Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  4. You can thin the soup out if you like with a little stock or water before serving.
  5. To freeze: Freeze in a rigid container.
  6. To reheat: Thaw and heat through.