Revised recipes: Linsensuppe and Rutabaga-Apple Casserole

I've had these two recipes kicking around in my recipe box for years, but I've never been satisfied with how they usually turn out. Yesterday, I made them both and fixed them so they will make me happy when I eat them.

Linsensuppe (German lentil soup)

16 oz. dried lentils
6 cups water
1/4 cup olive oil
1 1/4 cup chopped celery
2 carrots, sliced (peeling optional)
1 onion, roughly chopped
4 peeled garlic cloves
2 bay leaves
1 Tbsp tomato paste or ketchup
1 to 3 Tbsp red wine vinegar, to taste
salt
pepper

Pick out stones from lentils, rinse and drain. Put first 9 ingredients up through tomato paste/ketchup into a kettle and bring to a boil. Reduce heat and simmer, covered, 1.5 hours. Season with salt, pepper and vinegar.

Rutabaga-Apple Bake

3 cups plus one handful pared rutabaga slices
2 (3 if small apples) apples, cored and sliced (peeling optional)
1/4 cup brown sugar
2 Tbsp butter or margarine
salt

Bring rutabaga slices to a boil a covered pot of salted water. Turn off the heat, keep covered, and leave for 20 minutes. Drain rutabagas. Then turn on oven to 350 degrees Fahrenheit. Grease 1.5-quart casserole dish. Place half of rutabaga slices in casserole, top with half of apple slices. Sprinkle with salt. Sprinkle with half of brown sugar. Repeat layers. Dot top layer with butter and bake, covered, 30 to 40 minutes.