Ingredients

1 C. green or brown lentils
4 C. water
1 each bay leaf
1 each onion, chopped
2 each garlic cloves, crushed
2 each carrots, chopped
2 each potatoes, chopped
1 1/2 tsp. sweet paprika
1 each parsley sprig
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. white wine vinegar
2 Tbsp. parsley, chopped

Cooking Instructions

Combine the lentils, water, bay leaf, onion, garlic, carrots, potatoes, paprika, parsley, salt and pepper in a soup pot and bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 25 minutes. Discard the bay leaf and parsley sprig. Stir in the white wine vinegar, garnish with freshly chopped parsley and serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: