Lentil Soup with Fresh Rosemary

1 md Onion; chopped
3 Stalks celery; sliced
2 md Carrots; thinly sliced
2 tb Olive oil
1 c Dried lentils; rinsed
4 c Water
1 tb Minced fresh rosemary OR 1 tsp. dried
1 Bay leaf
1 ts Red wine vinegar
Salt; to taste
Freshly ground black pepper to taste

In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.

Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper.

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