Lentil Soup

Adapted from Moosewood Cookbook by Mollie Katzen

3 cups brown lentils
7 cups water
2 teaspoons salt
1 tablespoon olive oil
2 teaspoons minced garlic
1 large onion, diced
1 celery stalk, diced
2 carrots, diced
Black pepper, to taste
1 can crushed or diced tomatoes

2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon wine vinegar
1 1/2 tablespoons brown sugar or agave nectar

Saute garlic, onion, celery and carrots in olive oil. Add lentils, water and salt. Simmer until lentils are soft and cooked through.  Add balsamic vinegar,lemon juice, wine vinegar and sugar.  Simmer another 30 minutes.