• 2 cups dried lentils
  • 5 cups water (add more if you want it more liquidy)
  • 12 cup of finely diced tomatoes (optional)
  • 1 large onion, finely chopped
  • 1 small garlic clove, finely diced
  • 4 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 teaspoon dried oregano (optional, if you added tomatoes)
  • 3 bay leaves
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 14 cup olive oil
  • 14 cup red wine vinegar


  • Add the lentils, water, salt and bay leaves in a heavy-bottom pot and bring to boil on medium heat.
  • When water boils, lower temperature and add the rest of the ingredients, except the red wine vinegar and olive oil.
  • Heat semi-covered for 1.5 hours, mixing occasionally (be careful, lentils sometimes stick on the bottom of the pot).
  • Add the vinegar and olive oil, mix, and heat uncovered for 10 more minutes.
  • Your soup should be done.