Lentil Soup

I'm not really sure why, but lentil soup always reminds me of Barbara Streisand. We have been eating more vegetarian meals around here. I received this recipe from a friend, and then adjusted it to my preferences. It surprised me just a little the other day to hear Mr. Picky say that "sometimes you just have to eat through it" when you don't like something. Maybe he should try that when he hits a smidge of fat... Oh, well. He has started eating a lot more lately, but I do keep adjusting things to my liking! Here goes.

Lentil Soup, Cyndi Style

1/4 cup olive oil
3 large onions, finely diced
4 large cloves garlic, minced
10 cups water
1 1/4 cups lentils, picked over and rinsed
2 celery ribs, thinly sliced
1 small can tomato paste mixed with 1/2 cup water
2 tablespoons tamari soy sauce
1 teaspoon salt
freshly ground pepper to taste
1 tablespoon red wine vinegar
2 tablespoons unsalted butter (?)

Pour oil in a large pot and heat over medium-high heat. Add the onions and garlic, and sauté until the onions begin to brown, about 10 minutes. Stir in all the remaining ingredients except the vinegar and butter. Bring to a boil, lower the heat to a simmer, and cook, stirring frequently, for 45 minutes. When done, the soup will be thick and the vegetables tender. Stir in the vinegar and butter just before serving.

Once again, Grant says that this is great for breakfast, too.