1/2 lb. lentils
8 c. water
1 sm. onion
1 clove garlic
1 bay leaf
1/2 c. olive oil
1/2 c. tomatoes
1/4 c. vinegar

Wash lentils; add water, minced onions, tomatoes and bay leaf. Boil until lentils are tender. Add vinegar about 1/2 hour before soup is cooked. Salt and pepper to taste. Remove bay leaf and garlic clove before serving. Water may be added if needed.