Marjoram, dill and lentils are common companions
in Eastern European cooking.
SERVES 4
6 cups water or vegetable stock
1½ cups brown lentils
1 bay leaf
2 medium potatoes, peeled and diced
1 t. salt
Rinse lentils well; drain. Bring water to the boil in a heavy soup pot. Add lentils, bay leaf. Reduce heat and simmer for 20 minutes. Add potatoes and salt, simmering for another 20 to 25 minutes, or until the lentils and potatoes are tender.
3 T. oil
1 medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, diced
1 cup sliced mushrooms
2 T. marjoram
2 T. minced fresh dill
1 or 2 T. wine vinegar
salt, pepper to taste
While lentils are simmering, heat oil in a skillet. Sauté the vegetables with seasonings until onions are tender. Add to the lentils for the final 10 minutes of cooking. Stir well; adjust seasoning to taste. Serve hot, with a dark rye or pumpernickel bread, and some good cheese.