Lentil Soup


9 cups chicken stock

1 Tablespoon margarine

1/2 cup carrots, peeled and diced

2 cloves garlic, chopped

1 leek, white part only, chopped

1/2 cup onion, diced

1/2 cup celery, diced

1 Tablespoon flour

3/4 cup beer

3 Tablespoons red wine vinegar

1 bay leaf

3 cups dried lentils


pinch white pepper, to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Heat margarine in a large pot over medium heat. Add the carrots, onion, garlic, leek, and celery; dust with flour and stir, reducing heat. Cover and cook until vegetables are soft, approximately 10 minutes. Add chicken stock and beer. Bring to a boil. Lower heat and add vinegar, honey, pepper, bay leaf and lentils. Cover and simmer until lentils are soft, 30 to 40 minutes. Serves 6-8.