1 lb. lentils
2 med. onions, chopped
3 celery branches, chopped
2 sm. carrots, chopped
2 garlic cloves, minced
2 tbsp. tomato sauce
2 bay leaves
1 tsp. oregano
1/2 c. red wine or vinegar
Salt and pepper
Olive oil

Soak lentils overnight; wash and drain them. Saute all ingredients except wine or vinegar and lentils with olive oil in a heavy soup pot. (Reserve salt and pepper until later.) Add lentils and enough water to cover the lentils, stir, bring to boil, reduce heat, and simmer covered for about 45 minutes.

While cooking, check periodically to see that the water covers the lentils, adding more water, if necessary. When the lentils are tender, add salt and pepper to taste, and wine or vinegar (the Greeks prefer the vinegar). Serve with Greek bread and boiled greens with olive oil and lemon juice. This is an excellent menu for Lent. Makes about 10 cups.