Faki (Greek Lentil Soup)

An easy, healthy soup. My mom gave me the recipe, I'm not sure where she found it. It's easy to make and freezes well. I usually make a large recipe and store some of it in plastic baggies in the freezer until I'm ready to eat them. Ok, here's what you'll need:

• one pound of lentils
• one 14 oz. can of vegetable stock (the original recipe calls for beef stock)
• six cups of water
• one medium onion, chopped
• two stalks celery, chopped
• two large carrots, peeled and chopped
• two garlic cloves, minced
• 1/2 cup olive oil
• one tablespoon tomato paste
• two large (or three medium) bay leaves
• three tablespoons red wine vinegar
• salt and pepper

(1)  Rinse the lentils in a colander and pick through them, sometimes there are tiny rocks in there and no one wants to eat rocks. Unless they are a 3 year-old and in that case, it really isn't good for them.
(2) In a large soup pot or dutch oven, saute the onions, carrots, celery, and garlic in the olive oil for about 10-15 minutes, until they are soft.
(3) Add the lentils, broth, water, tomato paste, and bay leaves.
(4) Bring to a boil.
(5) Simmer, covered, for about 45 minutes, stirring occasionally.
(6) Add a big pinch of salt.
(7) Cook for another 15 minutes.
(8) Add red wine vinegar.
(9) Serve in soup bowls with a drizzle of olive oil on top.