6 c. chicken stock, water or bouillon
2 c. dried lentils
1 c. onion, chopped
1/2 lb. sliced mushrooms
1 1/2 tsp. basil
2 tsp. salt
2 stalks celery, diced
4 carrots, sliced thin
1 (16 oz.) can stewed tomatoes
4 lg. potatoes, diced
1 clove garlic, minced
Sliced Kielbasa, sliced (optional)

1. Bring stock to a boil.

2. Rinse lentils in cold water, then slowly add to boiling water, reduce heat, simmer 1 hour.

3. After the hour add other ingredients and cook at least another hour or until carrots are tender. Serves 6.

I prefer "meatless" meals periodically, but for those who want a little more, add the kielbasa sausage during final hour and serve with a green salad and lots of warm, buttered French bread.