The classic Greek soup made by a great chef, Ketty Koufonikola.
1 cup small dried lentils, picked over and rinsed
2 large onions, minced
10 garlic cloves, unpeeled
4 medium carrots, grated fine
2 medium tomatoes, peeled and ripe
2 large bay leaves
1 teaspoons salt, to taste
1/4 teaspoon pepper
1/2 cup olive oil
5 tablespoons balsamic vinegar
1 1/2 litres water
Boil the lentils with the water, garlic, bay leaves, peppercorns, onions and olive oil, covered over a low heat for approximately 45 minutes, without stirring.
Check to see if the lentils are soft, but not falling apart, add the tomatoes and the salt, stir and leave to boil for a further 10 minutes.
Take off the heat , add the oregano and vinegar and serve hot.