1 1/2 c. dried lentils
1/2 lb. lean ground beef
1/2 tsp. marjoram or savory
1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, diced
1/2 clove garlic, minced
2 c. potatoes, diced
1/2 c. canned tomato sauce or 2 fresh tomatoes, chopped
2 whole cloves
2 bay leaves
4 c. beef stock or 4 bouillon cubes plus 4 c. water
1 tbsp. salt
1/2 tsp. pepper
2 tbsp. red wine vinegar
1 c. sliced leeks or 1/2 c. green onion, chopped

Rinse and pick over lentils. Stir into 6 cups boiling water. Turn off heat and soak for 30 minutes. Brown ground beef in frying pan. Add celery, onion, and garlic; cook until tender. Combine all ingredients, except vinegar and leeks. Cover pot and simmer for 1 1/2 hours. Add vinegar and taste for seasoning. Add a little water or broth if soup is too thick. Add leeks and heat thoroughly.