Greek Lentil Soup (Fakes)

Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.

Heat olive oil in a saucepan over medium heat. Add garlic onion and carrot; cook and stir until the onion has softened and turned translucent about 5 minutes. Pour in lentils 1 quart water oregano rosemary and bay leaves. Bring to a boil. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in tomato paste and season with salt and pepper. Cover and simmer stirring occasionally until the lentils have softened 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.