Adapted slightly from a recipe posted by Amanda on rec.food.recipes, originally from Laurel's Kitchen. Thanks also to Evangelia for a very helpful discussion on Greek cooking. Using two types of lentils gives this soup its interesting texture - the split lentils dissolve into a smooth puree while the whole lentils add texture. The olive oil is essential for texture and flavour. This soup keeps well, but like most lentil soups will need more liquid added after it's been sitting for a while. Water is fine for this.
1. Mix all the ingredients except the vinegar in a large saucepan with 1.3 litres (2 1/2 pints, 6 cups) water. Bring to the boil and simmer, uncovered, for at least 45 minutes, adding more hot water as necessary.
2. Stir in the vinegar, check seasoning and serve.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 25 June 2000 (last altered 16 May 2001) - comments and questions to Kake L Pugh (email@example.com).