Greek Lentil Soup

It's getting colder here, and for me that means pulling on thick sweaters, mittens and boots, and of course, eating more soups and stews. Here's a favorite of mine, shared by a good friend, and one that I eat often. Perfect for those long cold winter nights, and an awesome take-to-work lunch. I make a big batch and freeze it into single portions.

For those Weight Watchers amongst us, this makes 8 portions at 5 points each.

2 c uncooked lentils (I use the orange colored ones)
8 c water or stock
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 potato, you guessed it - chopped
2 T olive oil
2 bay leaves (you don't want to forget these - they absolutely make the soup)
1 1/2 - 2 t salt (taste before you add; your stock might have made it salty enough)

Throw it all in a pot and cook about 30 min. Just before serving add 2 t red wine vinegar (I've never done this; someone tell me how it tastes).

Mmmm, mmmm, good!