Lentil Soup

Last night was Mediterranean night with some girlfriends and we had all kinds of delicious food. I love ethnic flavors, especially Mediterranean. I tried a new recipe for lentil soup and it was a hit. I found this one on-line. I ended up altering it a bit and have posted the soup as I made it.

Lentil Soup
2 TBS olive oil
1 large baking potato, peeled and cubed
3 carrots, peeled and finely chopped
1 large parsnip, peeled and finely chopped
1 daikon, peeled and finely chopped (white, looks kind of like a parsnip or a white carrot)
1/2 large red onion, chopped
3 TBS white wine vinegar
6 cups veggie broth
3/4 cups brown lentils
2 bay leaves
salt/pepper

1. Heat olive oil in a large pot over med-high heat. Add potato, carrot, parsnip, daikon and onion. Saute until tender, about 5 - 7 minutes.

2. Add white wine vinegar, scraping the pan to loosen browned bits. Add broth, lentils and bay leaves and bring to a boil.

3. Reduce heat and simmer 30 - 40 minute4s until lentils are tender. Discard bay leaves.

4. Blend soup in batches until smooth. Add salt/pepper.