When I was a young mom I went to the library and checked out different ethnic cookbooks. This recipe was from a Greek cookbook from which I gathered several good recipes. This was the first way we learned to eat and like lentils. Many friends and family, who after declaring they did not like lentils, tried and liked this soup.
1/2 c. each of chopped onion, celery and carrots
2 garlic cloves, minced
1/4 c. olive oil
1 t. salt
1/2 t. pepper
3 T. tomato paste
2 bay leaves
1/2 t. oregano
3 T. red wine vinegar
Rinse the lentils and soak overnight in 2 c. of water. Saute onion, garlic, carrot and celery in olive oil. Add to the lentils along with 6 c. water, salt, pepper, oregano, tomato paste and bay leaves. Bring to a boil and cook 2 1/2 to 3 hours or until lentils are soft. (I cook mine all day in the crock pot.) Remove bay leaves and add red wine vinegar before serving. We usually double this now and serve it with homemade bread.
*note to Candace ~ This is something easy to make and inexpensive too! :)