Lentil Soup

 1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
2 tbsp olive oil
2 bay leaves
generous pinch of dried marjoram or oregano
6 1/4 cups vegetable stock
2 tbsp red wine vinegar
salt and black pepper to taste

1. Put all the ingredients except for the vinegar and seasoning in a large, heavy-based pan. Bring to a boil over medium heat, the lower the heat and simmer for 1 1/2 hours, stirring the soup occasionally to prevent the lentils from stick to the pan.
2. Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock.
3. Serve hot, accompanied with warm crusty rolls.