Preparation / Directions:
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.
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