4 large diced carrots
4 large diced celery stalks
4 cloves garlic
1 chopped onion (any kind you have on hand)
1 can stewed tomatoes or 2 fresh tomatoes
1 1/2 tablespoons cumin
1/2 lemon (squeezed)
dash of paprika
1/2 palm full of dried basil
1/2 palm full of dried parsley
1 dried basil leaf
1 chopped bell pepper (green, red or orange)
salt and pepper to taste
1. Saute onion until translucent, add finely chopped garlic. Cook until golden. Add in carrots, celery, bell pepper, and tomatoes. Cook for 5-8 minutes until carrots have softened a bit.
2. Add about 8-10 cups (depending on how thick you wan the soup to be) and add the pound of lentils.
3. Throw in spices, lemon juice, salt, pepper, basil leaf, and dried herbs ( + any other spices you have on hand that might be a good addition).
4. Let the mixture boil for about 5 minutes, reduce heat (the instructions vary for dif. types of lentil - should be on back of package) and cook for about one hour or until lentils have completely softened.
Serve with toast or saltines and ENJOY!