Lenten Recipe: Lentil Soup (Faki)

Lentil Soup (Faki)

1 lb lentils
1 large yellow onion
2 carrots
2 stalks celery
3 cloves garlic
1 bay leaf
1 small can of crushed tomatoes or 2 or 3 fresh tomatoes, peeled and crushed
1 T vinegar salt and pepper
Optional: 1/3 cup olive oil

To prepare without oil: Wash lentils. Cover with 6 cups of water and boil. Finely chop the onion and add to the pot, slice the celery and carrots add them to the pot, press or finely chop garlic and add it to the to the pot, add the bay leaf. Turn heat to medium low and simmer for 1 hour. Add tomatoes and vinegar, simmer 1/2 hour more.Season to taste with salt and pepper.
To prepare with oil: Wash lentils, set aside. In a large soup pot sauté over medium heat the finely chopped onion, sliced celery and sliced carrots. When vegetables have grown soft but not brown, add pressed or finely chopped garlic. Immediately add lentils, bay leaf and 6 cups of water. Turn heat to high until the water begins to boil. Reduce heat to medium low and simmer for 1 hour. Add tomatoes and vinegar,simmer 1/2 hour more. Season to taste with salt and pepper.