2 c. lentils
8 c. water
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. chopped carrots
1/2 c. chopped celery
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
3 tbsp. tomato paste
2 bay leaves
1/2 tsp. oregano
6 tbsp. wine vinegar

Wash and pick over lentils. Soak them overnight in 2 cups of water. In a Dutch oven or soup kettle saute the onion, garlic, carrots and celery in olive oil. Add the lentils, 6 cups of water, salt, pepper, tomato paste, bay leaves and oregano. Bring to a boil and cook for 2 1/2 to 3 hours or until the lentils are soft. Remove the bay leaves.

At this point the mixture may be pureed in the blender until smooth. Thin with water if necessary. Return the mixture to the soup pot and heat. Add the wine vinegar and serve. Makes 6 servings for a main dish or 8 servings for a first course.