Ingredients
- 2 cups dried lentils
- 8 cups water
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, chopped
- 2 tablespoons olive oil
- 2 bay leaves
- 2 teaspoons or less sea salt
- 2 pounds tofu, cubed (optional)
Directions
Mix all ingredients in a soup pot and cook until the lentils are very
soft, about one hour.
Makes about 8 to 10 cups.
Connie
riolo@postoffice.ptd.net