1 pound dry lentils

2 ½ quarts water

2 medium onions, chopped

4 stalks celery, chopped

2 carrots, chopped

6 springs parsley, chopped

1 clove garlic, chopped

½ cup olive oil

1 Tbs tomato paste

Bay leaves

Sea Salt

2 Tbs Greek vinegar

Soak lentils in water overnight.  The next day, bring lentils to boil until soft.  Drain water and let sit.  Sauté vegetables and garlic in oil and add lentils along with tomato paste, parsley, and bay leaves.  If needed, add water to desired consistency.  In the last 10 minutes of cooking add salt and stir in vinegar.  Serve hot.