Lentil Soup


1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin seed
1 bay leaf
2 cups dry lentils
8 cups water
2 tablespoons sherry vinegar
salt to taste
ground black pepper to taste
2 Tablespoons NW Elixirs Hott Sauce #1


In a large soup pot, heat oil over medium heat. Add onions, and sauté until translucent. Add cumin, and stir until very aromatic, add carrots, and celery; cook and stir until tender. Stir in garlic, bay leaf, and oregano  cook for 2 minutes.

Stir in lentils, and add water. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.