3 tbsp. oil
1 c. chopped onion
1 1/2 c. sliced celery
2 c. sliced carrots
1 c. lentils, rinsed & picked over
1 can (16 oz.) whole tomatoes
6 c. water
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 lb. kielbasa
1/2 c. uncooked rice
1 tsp. thyme
3 tbsp. vinegar
Chopped parsley

Saute onions in oil in a large pot until tender. Add the celery and carrots; saute 3 minutes longer. Add the lentils, undrained tomatoes, water, bay leaf, salt, pepper and kielbasa. Cover and simmer gently for 1 1/2 hours, stirring occasionally. Add the rice, thyme and vinegar; simmer, covered for 30 minutes longer. Remove the bay leaf and kielbasa. Cut the sausage into bite-size pieces, return to the soup and heat thoroughly. Garnish with parsley.