Source : cgi.pathfinder.com/drweil/recipes/0,1419,,00.html - Dr. Weil Recipes

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

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.

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

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.

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.

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