Garlic Lentil Soup - cooking recipe

Ingredients

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or 1 pinch oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

Preparation

Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
You can thin the soup out if you like with a little stock or water before serving.
To freeze: Freeze in a rigid container.
To reheat: Thaw and heat through.