Black Forest Schnitzel Haus Lentil Soup

by Suzanne Heron.

Sauté ½ c diced onion and ½ c diced carrots in 3 Tbsp olive or canola oil, until the onions are translucent. Add 2 ltr vegetable stock and bring to boil. Add 1 c washed lentils (any kind) and cook 20 minutes. Add 1 c diced potatoes and 3 bay leaves. Return to boil and simmer 20 minutes, until lentils are soft and tender. Add salt and pepper to taste. For non- vegetarian, add your favourite sausage, ham or beef!

Chef Dragica Veen, The Black Forest, 540 Hwy 93/95, Invermere, 250-342-9417. So typical of Chef Dragica – hearty and delicious, to warm the heart and soul.