2 c. lentils
2 qt. water
1 med. onion, sliced
1/4 c. chopped celery
1/4 c. chopped carrots
3 tbsp. chopped fresh parsley (or 1 tbsp. dried parsley)
2 tsp. salt
1/4 tsp. pepper, from the grinder
1/2 tsp. oregano
1 lb. canned tomatoes
2 tbsp. wine vinegar

Rinse lentils and put them into a large kettle with water, onion, celery, carrots, parsley, salt, pepper, and oregano. Cover pan and simmer until lentils fall apart, about 1 1/2 hours. Stir in tomatoes, breaking them up with the back of a spoon, stir in vinegar and simmer half an hour longer.