1 lb. lentils (2 1/2 qts.)
1 lg. onion
Water
3 tbsp. olive oil
2 lg. cloves garlic, pressed
1/4 c. minced parsley
1 tsp. each leaf oregano and basil
1 lg. carrot, diced
2 lg. celery ribs, diced
3 tbsp. tomato paste
1/4 c. red wine vinegar
Salt, pepper, hot pepper

Rinse lentils. Combine lentils and water in large soup pot and bring to a boil. Reduce heat, cover, and simmer for 40 minutes. Heat oil and saute onion with garlic, parsley, oregano, and basil until onion is tender. After 30 minutes, add sauteed vegetables to lentils with carrot, celery, and tomato paste. Simmer vegetables and lentils until they are tender. Do not overcook, lentils should keep their shape. Add more water if necessary to keep vegetables soupy. When tender, add vinegar, salt, and pepper to taste. If desired, add a little hot pepper.