Hearty Lentil Soup with Red Wine Vinegar

Serves 4 to 6

This is a very easy recipe for lentil soup that gets simmered until it is very thick and absolutely delicious. If you prefer a thinner soup, just do not cook it as long. The vinegar brightens and brings out the flavor of the lentils, as it does with most beans.

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 (or 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 hot, passing additional vinegar separately. (Soup can be prepared ahead and refrigerated for several days or frozen for up to six months.)