3/4 c. lentils
1 1/4 qts. water
1/2 c. oil, olive, sunflower, corn
1 lg. onion
1/2 green sweet bell pepper
1 1/2 stalks of celery
1/2 lg. carrot
1 1/2 tbsp. tarragon vinegar
1/4 tbsp. rosemary
1 tbsp. chives
1/2 sm. onion
2 sprigs parsley
Salt and pepper to taste
Dash Worcestershire sauce
Dash Redhot or Tabasco
1 c. croutons, lightly seasoned and toasted (optional)
1 c. Half and Half or a mock cream

1. Soak lentils at least 6 hours in the water.

2. After soaking, heat water and lentils until simmering.

3. In another pot, add the oil and saute the vegetables until they become limp, about 5 minutes.

4. Dice or chop all vegetables and add to the pot of lentils, cover and simmer until lentils are tender or easily mashed (15 to 20 minutes).

5. Puree all of this in a blender or food processor, a small quantity at a time. Return to pot or kettle. Add water if the puree is too thick.

6. Add Worcestershire sauce, Redhot sauce, salt, pepper to taste.

7. Stir in cream and allow to simmer for 3-4 minutes.

TO SERVE:

Lightly saute the thinly sliced onion, finely chopped parsley and chives and rosemary for use as a garnish. Place aside.

Add the tarragon vinegar to the pot just before serving and stir.

Ladle the soup into colorful bowls and add the sauteed onion slices, rosemary, chives and parsley on top - add few croutons, if desired.