3 c. raw lentils, rinsed
2 tsp. salt
3 or 4 cloves garlic
1 c. chopped onion
1 c. minced celery
1 c. chopped carrot
1/4 c. butter
Black pepper
1 1/2 - 2 c. chopped tomatoes
2 tbsp. lemon juice
1 1/2 tbsp. molasses brown sugar
1 tbsp. vinegar
1 tsp. thyme
1 tsp. oregano
2 or 3 cans chicken or beef broth (opt.)
1/4 c. dry red wine (opt.)
Chopped ham (opt.)

Boil lentils in salted water to cover. Simmer gently 1 1/2 to 2 hours until soft; set aside.

Saute garlic, onion, celery, carrot in butter gently until soft (covered about 15 minutes). Mix all ingredients including lentils in a large pot. Add broth or 4 to 5 cups of water. Simmer gently 2 more hours. If soup needs thickening, process about half the soup a little at a time, then remix soup. Garnish with chives or grated cheddar cheese.