celery stalks, chopped
medium onion, chopped
crushed tomatoes (28 ozs)
red wine vinegar
salt and pepper to taste
1Pick over and wash the lentils. Put them in a large pot covered with water and bring to a boil for 2 minutes. Remove from heat, drain and rinse Lentils and set aside.
2In a large pot add 1 tsp of the olive oil and saute celery, garlic, onions, and carrots, until tender, approx 5 minutes
3Add Lentils, bay leaves, salt and pepper and 2 quarts of water. Bring to a boil and cover partially for 20 minutes.
4Stir in tomatoes and oil and return to a boil. Reduce heat to low, partially covered and simmer for 30 minutes or until Lentils are tender.
5Remove the bay leaves, add vinegar and adjust seasoning. Ladle into bowls and serve with crispy toasted pita bread.
6*optional - drizzle a little bit of extra virgin olive oil on top of each bowl of soup. It adds such a beautiful flavor to the finished soup.
Kali Orexi (Hearty Appetite)