MEDITTERENEAN DIET- LEGUMES AND BEANS

LENTIL SOUP

Ingredients:
1 whole Bay Leaves
1-2 clove Garlic Chopped
1 lb lentils
2/3 Cup Olive Oil
1 large onion chopped
1 pinch of pepper
1 tablespoon tomato sauce
1 carot
1 teaspoon dried oregano
8 cups water
salt to taste
black pepper to taste
1 tablespoon vinegar (if desired)

Directions:
Clean the lentils well and place in a covered pot with enough water to immerse them.
Boil for a short while (about 5 min) and drain the water. Place the lentils back in the pot with water as before and add the rest of the ingredients. Ingredients.

A hearty navy bean soup in a tomato base.



GREAK BEAN SOUP
Ingredients:
2 Medium Carrots Sliced
3 Item Celery Leaves Chopped
1 lb Navy Beans
1 Cup Olive Oil
1 Medium Onion Chopped
1 Pinch Pepper To taste
1 Pinch Salt To taste
1 Cup Tomato Sauce
Directions:
Soak the beans in water from the previous night or place in a covered pot with enough water to immerse them and Boil for a short while (about 5 min) and drain the water. Again put the beans in the pot, add the rest of the ingredients, add enough water to make it soupy and slowly boil for an hour.