1 lb. lentils
2 med. onions
3 celery branches, chopped
2 sm. carrots, chopped
2 garlic cloves, minced
2 tbsp. tomato sauce
1 tsp. oregano (if fresh, use double the amount)
1/4 c. red wine or vinegar
Salt and pepper
Olive oil

Soak lentils overnight. Wash and drain them. Saute all ingredients except wine or vinegar with the olive oil. (Save salt and pepper until the end.) Add the lentils and enough water to cover them. Stir, bring to a boil, reduce heat and then simmer for approximately 45 minutes. Make sure there is always enough water to cover the lentils. When the lentils are tender, salt and pepper as necessary. Add the wine or vinegar and stir in.

Note: This soup is a very popular Greek dish, frequently served during lent. It is often served with fresh crusty bread and feta cheese. A Greek cook would almost certainly use the vinegar above the red wine.