Sat 23 Aug, 2003 02:03 pm
LENTIL SURPRISE STEW
2 cups dry lentils, washed
10 cups water or vegetable stock
1 large onion, peeled and chopped
2 carrots, thinly sliced
3 stalks celery, thinly sliced
1 tablespoon vegetable oil
2 bay leaves
1/2 teaspoon salt
Freshly ground black pepper, to taste
1-1/2 teaspoon vinegar or fresh lemon juice
8 ounces cheese: Brie, Camembert, Cheddar or Smoked Gouda
Saute the chopped onions in the oil until soft. Mix all ingredients, except the vinegar and cheese, in a large pot and simmer over low heat until lentils are tender, about 45 minutes. Add and stir in the vinegar or lemon juice.
To serve, place 1 ounce of cheese in each soup bowl. Pour the hot stew over the cheese and serve. Serves 8.