Lentil Soup, Middle Eastern Style

1 1/3 c. lentils, uncooked
2 tbsp. olive oil
1 med. onion, chopped
1 celery stalk, chopped
1 bay leaf
Salt & pepper to taste
2 qt. water
1/4 c. tomato paste
1/4 c. red wine vinegar
1/2 tsp. dried leaf oregano
1/4 c. sour cream
1 tbsp. fresh cilantro or parsley

Wash lentils, cover with water (not the 2 quarts listed above) and soak for 2 hours. Drain well. Heat oil in a 3 quart pan over medium heat. Add onions and celery and saute until onion is transparent. Add lentils, bay leaf, salt, pepper and water. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours. Add tomato paste, vinegar and oregano. Simmer 30 minutes longer. Place soup in bowl and serve with a spoonful of sour cream and cilantro sprinkled on top. Warm pita bread goes nicely with this soup.

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