Lentil Soup
prep time: 00:10 cook time: 04:00 serves: 6-8 cost: $3.50 vegetarian
	Jim, who doesn't like soup, likes this soup. We made this for one of our dinner parties, and everyone asked for the recipe. You don't have to ask for the recipe, for it is in front of you; however you haven't, at least at the moment, been invited to dinner. You never call, you never write. Oy vey.
3 c raw lentils (rinsed) 9 c water or stock 2 t salt 2 t minced garlic 1 c chopped onion 1 c minced celery 1 c chopped carrots 1 c chopped escarole lots of black pepper 1 1/2 c chopped, fresh tomatoes 2 T dry red wine 2 T lemon juice 1 1/2 T molasses or brown sugar 1 T wine vinegar optional: thyme oregano basil	Simmer lentils in salted water or stock for 3-4 hours. SautŽ garlic, onion, celery and carrots, add to lentils. Continue to simmer on low heat until dinner time. Add remaining ingredients about 30 minutes before serving. Serve with extra vinegar and freshly chopped scallions.