• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

• 1 1/2 tablespoons olive oil
• 3 carrots, chopped
• 2 stalks celery, sliced
• 1 onion, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1 dried bay leaf
• 1 can (28 ounces) whole tomatoes, with their juice
• 4 cups water
• 1 cup lentils, picked over and rinsed well
• 1 tablespoon wine vinegar

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