Makes: 6 to 8 servings

1 pound lentils
2 quarts water
1 cup chopped onions
2 stalks celery, chopped
1 carrot, chopped
2 tsp minced garlic
1/2 cup olive oil
1 tbsp tomato paste
1/4 cup chopped fresh parsley
Bay leaves
Salt to taste (about 1/4 tsp)
3 tbsp wine vinegar or lemon juice

1. Rinse lentils in cold water in colander; drain.
2. Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.
3. Add lentils and water along with tomato paste, parsley, and bay leaves.
4. Bring to boil and simmer covered 45 minutes, or until lentils are tender. In last 15 minutes of
cooking add ¼ tsp of salt.
5. Stir in vinegar before serving.

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