Lentil-Tomato Soup

1 1/3 C dried lentils
8 C water
2 onion, chopped
4 carrots, chopped
2 stalks celery, chopped
1 t olive oil
1 6 oz. can tomato paste
chopped parsley
garlic (1-2 cloves)
1 t each salt and pepper
1 t thyme
1 t dill weed
1/4 t tarragon
(dry white wine)

Chop onion, carrots and celery into 1/4" pieces. Fry in olive oil until onion becomes 
translucent (can do this the night before and refrigerate overnight).  Put first 6 
ingredients in a large pot and simmer gently for about 3 hours, replenishing water as 
needed (or all day in crockpot on high).

Add wine and herbs to taste.  Stir 1 cup of soup liquid into tomato paste (stir until 
smooth) then add back to soup and heat through.  This should be a rich, tasty soup.

Makes.around 10 c. soup.
Based on a recipe from The Vegetarian Epicure, modified by Sydney.