1 c. lentils, washed
1 large stalk celery, finely
1 large carrot, finely chopped
3 cloves whole garlic
1 medium onion, finely chopped
1/2 c. olive oil
1 tsp. salt
1/4 tsp. pepper
3/4 c. tomato sauce
1 bay leaf
2 Tbsp. red wine vinegar
Cover lentils with water. Boil 3 minutes; drain. Add 6
cups water, celery, carrot, garlic, onion, oil, salt, pepper,
tomato sauce and bay leaf. Bring to a boil. Cover and simmer
1 to 1 1/2 hours. Add more hot water, if needed. Add vinegar;
cook 10 minutes longer.
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