Swevian Lentil Soup
6 c. water
1 c. brown lentils
1 c. celery, peeled and cut into 1/2-inch slices
1 carrot, peeled and cut into 1/2-inch slices
2 tbsp canola oil
1 medium onion, diced
1 tbsp flour
Salt and pepper to taste
1 tbsp white vinegar
1 tsp sugar
4 c. wide noodles
Rinse lentils with fresh water through a fine strainer.
Boil water, add lentils, celery and carrots and cook over low heat,
simmering for 45 minutes.
Meanwhile, heat oil and saute onions until just light brown. Add
flour and stir constantly until golden brown and just starting to
smoke. Watch carefully to avoid burning.
After the lentils and vegetables have simmered for 45 minutes add
flour/onion mixture and stir well. Simmer for 10 minutes.
Add vinegar and sugar and season to taste with salt and pepper.
While soup simmers, cook noodles following package directions. Pour
soup over noodles in soup bowls.
Yield four servings.
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