Greek Lentil Soup

Greek Lentil Soup is a favorite of mine and is so simple to make. I often make it and then I go do something else. It does well as leftovers.

Ingredients
8 cups water

2 bay leaves

1 vegetable boullion cube

olive oil

salt

2 cups sorted, rinsed, uncooked small lentils

2 medium carrots, sliced

1 1/2 stalks celery, chopped

(optional) 1/2 onion, chopped

1 small can diced tomatoes

2 Tbsp. Red wine Vinegar

Preparation
Sort through and rinse the lentils.

In a large stewpot, add the water, oil, bay leaves, boullion, and salt. Bring to a boil.

While the liquid is coming to a boil, chop the carrots, onion, and celery. open the can of diced tomatoes.

Once the liquid is boiling, add all of the ingredients except the vinegar.

Bring the liquid down to simmer.

Cook for one hour, checking once halfway through.

once the hour is up, add the vinegar and serve fairly warm with freah bread.