A Kitchen Primer

• 1 lb lentils
• 2 quarts unsalted chicken broth
• 2 Tbsp olive oil
• 1 Vidalia onion, chopped
• 3 o4 4 large cloves garlic, minced fine
• 3 or 4 stalks of celery, minced fine
• 2 or 3 large carrots, minced fine
• 1 small or 1/2 large green pepper, minced fine
• 1 yellow potato, peeled and chopped
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 2 or 3 bay leaves
• 1/2 can tomato paste (or small can crushed tomatoes)
• 2 Tbsp balsamic vinegar
• 1/2 tsp salt

In a 6 qt pot, saute onion and garlic for a few minutes, being careful not to let them burn. Add celery, carrots, and green pepper, and continue cooking on low for about 10 minutes. Stir in ground spices. Add broth, tomato paste, lentils, and potato. Add salt. Bring to boil & reduce heat to simmer, adding water as necessary to keep the mixture looking like soup. Cook until lentils are tender, probably about an hour. Add vinegar. Taste and adjust salt and venegar as needed.

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