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

Wash and pick lentils. Soak overnight in 2 cups water. In Dutch oven or soup kettle, sauté onion, garlic, carrots and celery in oil. Add lentils, 6 cups water, pepper, tomato paste, bay leaves and oregano. Bring to a boil. Reduce heat and cook for 2 1/2 to 3 hours or until lentils are soft. (Add more water if necessary.) Remove bay leaves. Add vinegar and serve.

Serves 8.