2. Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano. Stir ingredients well, and bring to a boil.

3. Reduce the heat to medium, then cover and simmer for 45 mins. Remove the bay leaf and discard. Add salt and pepper and wine and stir well.

4. Cook an additional 5 mins. The soup should be somewhat thick and not very watery, and the potatoes tender. To thicken, let stand for several minutes before serving.

• 1 Cup lentils, rinsed
  
• 1 tbsp. vinegar
  
• 1 medium onion, chopped
  
• 3 cloves garlic, minced
  
• 6 cups water
  
• 1 cube beef bouillon
  
• 1 celery stalk, chopped
  
• 2 tomatoes, quartered
  
• 1 potato, peeled and diced
  
• 3 basil leaves
  
• 1/2 tsp. oregano
  
• 1/4 cup. dry white wine or Vermouth
  
• 1 bay leaf
  
• 1 tsp. cumin
  
• 1 tsp. salt
  
• 1/2 tsp. ground pepper