1 1/2 c. dried lentils
4 c. water
1 lg. onion, choped
4 carrots, peeled and chopped
2 stalks celery, chopped
1 can (15 oz.) tomato puree
1 clove galric, minced or pressed
2 tsp. salt
3/4 tsp. freshly gorund black pepper
1 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves

Combine lentils, water, onion, carrots and celery in large pot. Simmer gently for 2 1/2 hours. Add more water if needed.

Stir in tomato puree. Add garlic, salt to taste, black pepper, thyme and tarragon. If desired, add some fresh greens for garnish and for added nutirtional value. Heat through and serve immediately.

Good served with: French bread, butter, cheese, red wine or other favorite beverage.