LENTIL SOUP

Lentils are a staple in Middle Eastern and Indian cooking and make a thick, rich, and delicious soup. They're also a good source of calcium, iron, and vitamins A and B. With bread and a salad, it's a whole meal. I like to cut up some tofu wieners in it near the end of cooking. (Yves brand from Canada is the best.) But most of all, on a cold night, a filling soup like this is perfect nourishment for warming body and soul.

1 pound green (regular) lentils

Bay leaf

3 large carrots

2 stalks celery

1 large yellow onion

2 cups crushed tomatoes

2 tablespoons olive oil

Vinegar (red wine, cider, or balsamic, optional)

Salt and pepper to taste

1. Pick over lentils to remove any stones, dirt, and other foreign objects. Wash them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches. Add 1/3 of the bay leaf.

2. Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, about 45-60 minutes.

3. Add carrots, peeled and sliced, celery, sliced, and the onion, halved and thinly sliced. Cook partially covered till carrots are tender, about 20-30 minutes.

4. Add olive oil, salt and pepper, and crushed tomatoes. Simmer, partially covered, until lentils become very creamy and soft, at least 1 hour more. Stir occasionally and add boiling water if necessary to prevent sticking.

5. Add more pepper if desired, along with some vinegar. Remove bay leaf before serving.

6. Serve up hot with a sprinkling of Parmesan cheese as a garnish and enjoy.

Bon appetit