2 L vegetable stock or water 8 cup
500 ml lentils, rinsed 2 cup
2 bay leaves
50 ml canola oil 1/4 cup
1 medium onion, finely chopped
1 large rib celery, chopped
1 large carrot, coarsely shredded
1 small zucchini, coarsely shredded
2 cloves garlic, minced
10 ml dried parsley 2 tsp
5 ml dried thyme 1 tsp
375 ml tomato juice 1 1/2 cup
50 ml red wine vinegar 1/4 cup
salt to taste
In a large saucepan over high heat, place stock or water, lentils and bay leaves. Bring to boil. Reduce heat to low; cover and simmer for 1 to 1 1/2 hours or until lentils are almost tender.
Heat oil in small skillet over medium heat. Saute onions until tender. Add celery, carrots, zucchini, garlic, parsley and thyme. Cook 5 minutes. Add to lentils with tomato juice, vinegar and salt. Cover and simmer 30 minutes.
Serves 6