INGREDIENTS
10 cups
reduced-sodium beef broth
1 lb
dried lentils, picked over, rinsed & drained
4
large carrots, peeled and finely chopped
1
large onion, peeled and finely chopped
2
large celery stalks, finely chopped
2
bay leaves
1 14.5 ounce can
diced tomatoes, with juice
1 tbsp
red wine vinegar
freshly ground black pepper
1
to 2 cups hot water
chopped chives for garnish, optional