1. Place all of the ingredients except the vinegar in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 45 minutes, or until the lentils are soft. You may need to add water to keep the soup at the desired consistency. The lentils are done when you can easily mash them with a fork [see below]. (Do not overcook the lentils, or they will become mushy.)
2. Add the wine vinegar and stir to mix well. Remove and discard the bay leaf.
3. Ladle the hot soup into individual bowls and serve immediately.
Wine Pairing(s)
Husch 'La Ribera' Cabernet Sauvignon
Kaesler 'Old Vine' Shiraz
Le Font des Grieres Gigondas
Clonakilla Hilltops Shiraz
Il Colombaio di Cencio 'i Massi'
Organic Wine Works 'Maverick' Merlot
Smoking Loon Syrah
Gallo 'Sonoma Reserve' Zinfandel
Farnese 'Farneto' Sangiovese
Domaine de la Solitude Cotes du Rhône
Calories From Fat 3 Protein 7 Carbohydrates 17 Calories 96
Dietary Fiber 7 Calcium 24 Iron 2 Sodium 11 Vitamin A 132
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