You may also like
Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 2 c. dry lentils
- 1 qt. water
- 2 qt. basic beef stock
- 1 potato, peeled and diced
- Parmesan cheese
- 2 carrots, grated
- 3 Tbsp. white vinegar
- salt to taste
- 1/8 tsp. ground cloves
Method
- Soak the lentils in the water for 2 hours.
- Place (water included) in soup pot, and add the soup stock, potato, carrots, vinegar, salt and cloves.
- No pepper!
- Cook over low heat for 3 hours, and serve with sherry and Parmesan cheese in a bowl.