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LENTIL SOUP WITH RED WINE VINEGAR SERVES 6 This lentil soup gets simmered until it is very thick and absolutely delicious. However, if you prefer a thinner soup, just don't cook it as long. INGREDIENTS 1 pound lentils Water, about 8 cups 1 large onion, chopped 6 large cloves garlic, minced 2 celery ribs, chopped 1 (15.5-ounce) can peeled tomatoes and their juices 1 large bay leaf 4 parsley sprigs, chopped or 1 tablespoon dried 1 tablespoon dried oregano leaves 1/4 cup olive oil Salt and pepper to taste 2 tablespoons red wine vinegar Wash 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 hot, passing additional vinegar. (Soup may be prepared ahead and refrigerated for several days or frozen for several months.)

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