LENTIL SOUP WITH RED WINE VINEGAR

SERVES 6-8

This soup gets simmered until it is very thick and is delicious. Hoever, if you prefer a thinner soup, don't cook it as long.

INGREDIENTS

1 pound lentils

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

1/3 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 2-quarts. 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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