1 lb. lentils (2 c.)
2 1/2 qts. cold water
2 tbsp. salt
1 tsp. pepper
1 tbsp. dill seed
1 (28 oz.) can tomatoes, drained
1/4 c. butter
3 garlic cloves, minced
2 onions, minced
1 lb. ground beef
1 1/2 c. vermicelli (slightly less than 1/2 lb.)

Add all ingredients except beef and pasta in large soup pot. Simmer 1 3/4 hour until lentils are tender. Brown ground beef in skillet, drain fat and add to soup along with vermicelli. Stir well until vermicelli separates. Simmer 20 minutes until pasta is done. Serve with grated cheddar cheese. Serves: 8.