Lentil Soup (Vegan)

A weekly staple in winter since my childhood in Greeec, then through my years as a student and wife in America, and now in Bulgaria. Simple, fast, especially if you use a pressure cooker.

2 cups dry lentils (rinsed)
4 cups water
1 onion chopped
3 cloves garlic
1/2 cup chopped tomatoes
1 carrot chopped or sliced thin (optional)
1 bay leaf
2 pinches of oregano
1 pinch of sugar (to keep the tomato from preventing the softening of the lentils)
salt and pepper to taste
extra virgin olive oil

Pre-boil the lentils in plenty of water for 5 minutes. Drain and . . .
If you pressure cook, put all of the ingredients in the pot and cook for 8 minutes. If you use a conventional pot, put all ingredients except tomatoes and oil in the pot, cook covered for 15 minutes, add tomatoes and olive oil and continue cooking for another 10 minutes until lentils and carrots are soft.
Let stand for 15 minutes or more before serving. Serve with vinegar, balsamico or plain (optional).