Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  olive oil       (45 ml.)
     1/2           cup  chopped onion   (125 ml)
     1/2           cup  diced carrots   (125 ml)
     1/2           cup  diced celery    (125 ml)
  3             cloves  garlic---finely chopped
  8               cups  water   (2 L)
  2               cups  dried lentils---washed and picked over
                        (500 ml)
                        salt and greshly ground black pepper to
                        taste
  3        tablespoons  tomato paste    (45 ml)
  1                     bay (laurel) leaf
     1/2      teaspoon  crumbled dry oregano    (2 ml)
  3        tablespoons  balsamic or red wine vinegar    (45 ml)

Preparation:

Heat the olive oil in a large soup pot and saute the onions, carrots, celery and garlic over moderate heat for about 5 minutes, stirring frequently. Add the remaining ingredients except for the vinegar and bring to a boil. Reduce the heat to very low and simmer covered for2 - -1/2 to 3 hours or until lentils are tender. Remove about half the soup and puree in electric blender or food processor...be careful not to puree the bay leaf... and return this to pot. Add the vinegar and serve. Makes 6-8 servings.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium