Ingredients
2-4 russet potatoes, peeled and chopped (1/4 inch pieces)
2 carrots, chopped
2 celery stocks, chopped
3 large garlic cloves, chopped fine
1 medium onion, chopped
2-4 tablespoons Earth Balance or other margarine
1 pound lentils (1 package or about 2 1/4 cups)
8 cups purified water
Balsamic vinegar, to taste
Salt and pepper to taste
Preparation
Melt margarine. Add garlic, onions, potatoes, carrots, and celery. Saute until onion is translucent over medium heat, about 7 minutes, stirring frequently. Add water, lentils, and salt. Simmer, uncovered, stirring occasionally, for about 45 minutes. The potatoes should break down to thicken the soup. To hasten the process, mash potatoes with the back of a spatula after about 35 minutes, then simmer for another 10. Add vinegar and salt to taste.
