Lentil Soup with Red Wine Vinegar

Serves 4 to 6

This is a very easy recipe for lentil soup that came from my mother. It takes some time to cook because the soup gets simmered until it is thick, hearty and absolutely delicious. If you prefer a thinner soup, just do not cook it as long. The vinegar brings out the flavor of the lentils, as it does with most beans, and brightens the finished dish.

Ingredients

• 1 pound lentils
• Warm water, about 8 cups
• 1 large onion, chopped
• 6 large cloves garlic, minced
• 2 celery ribs, chopped
• 1 can (14.5 ounces) whole tomatoes and juices
• 1 large bay leaf
• 4 parsley sprigs, chopped (can use 1 tablespoon dried)
• 1 tablespoon dried oregano leaves
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons red wine vinegar

Rinse lentils and place in 4-quart saucepan; cover lentils with warm water, about 8 cups. Let stand for 1 hour. Bring to boil; add all the ingredients except the vinegar. Cover and simmer for 2-1/2 hours or until soup is very thick, stirring occasionally to prevent sticking. Add 2 tablespoons vinegar and continue to simmer for 5 more minutes. Serve, passing additional vinegar separately.

Note: The soup can be prepared ahead and refrigerated for several days or frozen for up to six months. You might need to add a little water when reheating.

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