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| 3 Tasse | Lentils; any type |
| 7 Tasse | Water or stock; (more as needed) |
| 1 Esslöffel | Canola oil or butter; (up to 2) |
| 1 Tasse | onion chopped |
| 1 Tasse | celery minced |
| 1 Tasse | carrots chopped |
| 1 Esslöffel | garlic minced |
| 1 1/2 Teelöffel | Salt; (up to 2) |
| | black pepper |
| | Few pinches of dried herbs; (thyme, oregano, or basil) |
| 2 | Medium-sized ripe tomatoes; chopped |
| 2 Esslöffel | Dry red wine; (optional) |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | Molasses or brown sugar |
| | Red wine vinegar for the top |
| | Minced scallions for the top; (optional) |
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Adapted from the original "Moosewood Cookbook" (1977 edition)
1) Place the lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until the lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. 2) Heat the oil or melt the butter in a medium-sized skillet. Add the onion, celery, and carrots, and saute over medium heat for about 10 minutes. Add the garlic, 1 teaspoon salt, pepper, and herbs of your choice, and sautO about 5 minutes longer. Transfer to the lentils. 3) Stir in the wine, if desired, the lemon juice and the molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions on top, if desired.
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