Greek Lentil Soup

Greek Lentil Soup

1 pound lentils
2-1/2 quarts of water
2 medium onions, chopped
2 stalks of celery, chopped
1 carrot, chopped
6 sprigs parsley, chopped
2 large cloves garlic, minced
1/2 cup extra virgin olive oil
1 Tablespoon tomato paste
1 Bay leaf
1/2 cup chopped, peeled tomatoes
1 teaspoon oregano
Salt to taste
11/2 Tablespoons flour
3 Tablespoons wine vinegar
2 Tablespoons red wine

Wash the lentils thoroughly. Cover them with water and leave them to soak overnight. The next day, sauté the vegetables and garlic in olive oil until the onions are transparent. Add them to the lentils and water. Add the tomato paste, the parsley, and the bay leaf. Bring to a boil, reduce the heat, and simmer gently until the lentils are tender. Mix the flour and the wine vinegar to form a paste, and add to the soup to thicken. Add the salt about 15 minutes before the soup is done, just before the lentils are tender. Just before serving, add the red wine and stir.