Ingredients
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1 cup green lentil (uncooked)
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6 -7 cups water
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1 tablespoon canola oil
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1 small onion, finely chopped
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2 spring onions, white and greens chopped
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2 potatoes, cubed (small)
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2 carrots, diced (again, only peel if desired)
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2 stalks celery, chopped
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2 -3 vegetable bouillon cubes
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1 pinch nutmeg
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1 tablespoon white vinegar
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salt and pepper, to taste
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Instructions
- Bring the lentils with 3 cups of water to a boil, reduce to a simmer, and cook for about 25 minutes while you prepare the other ingredients.
- In a soup pot over medium heat, saute the onion and spring onion in canola oil for about 5 minutes, until softened. Add the potatoes, carrots and celery and saute 3-4 minutes.
- Add 3 more cups of water and the stock cubes. Cover the pot, bring to a boil, then reduce heat and simmer on low for 20-25 minutes, till the lentils and vegetables are completely cooked. Add the final cup of water, if needed to reach desired consistency.
- If preparing the omnivorous version, drop in the sausages, and continue simmering for 5 minutes.
- Remove from heat and stir in nutmeg, to taste, along with the vinegar. Season with salt and pepper.
- Lentil stew is usually served with bread or rolls. White vinegar is also offered at the table for those who want a stronger sour flavor in their soup.