1 med.-sized onion, chopped
1 stalk celery, finely chopped
1 carrot, chopped
3 tbsp. olive oil
1 1/2 c. quick-cooking lentils
1 bay leaf
1 clove garlic, minced
1/2 tsp. salt
Freshly ground pepper
3 tbsp. tomato paste
1/4 c. apple cider vinegar
1/2 tsp. oregano

Using a soup kettle, saute onion, celery and carrot in oil until soft. Add the lentils, bay leaf, garlic, salt, pepper and two quarts of water. Cover and simmer until tender, according to taste (about 1 hour). Add the tomato paste, vinegar and oregano and simmer 30 minutes longer. Serves 8.