1 lb. lentils
2 1/2 qt. water
2 medium onions, chopped
2 stalks celery, chopped
1 carrot, chopped (optional)
6 sprigs of parsley, chopped
1 clove garlic, chopped

Soak lentils in water overnight. Next day, saute vegetables and garlic in olive oil and add to lentils along with tomato paste, parsley, and bay leaf. Bring to a boil and simmer until lentils are tender. In last 15 minutes of cooking, add salt. Stir in vinegar before serving. If desired, mix flour and wine vinegar to a paste and add to soup to thicken. Makes 6 to 8 servings.

Note: One half teaspoon oregano and 1/2 cup cooked tomatoes may be added just before soup is thickened.