2 c. lentils, uncooked
8 c. water or vegetable stock
1/2 onion, chopped
1 celery stalk, chopped
1 sm. potato, chopped
2 tbsp. oil
2 bay leaves
2 tsp. salt
2 tsp. vinegar

Mix all ingredients, except vinegar in soup pot and cook until lentils are very soft, about 1 hour. Add vinegar at end and serve. Makes about 8 cups.