1 c. lentils, dry
6 c. water
1 c. celery, chopped
1 c. carrots, sliced or chopped
1 c. potatoes, unpeeled, chopped
2 med. onions, chopped
Salt, to taste
Sweet basil, to taste
Garlic powder, to taste
2 c. tomatoes, pieces or stewed, canned

Cook lentils for 30 minutes. Add vegetables and seasonings. Cook another 30 minutes until vegetables are done. Add tomatoes; simmer until tomatoes are hot and cooked throughout stew. Serve immediately, next day or use in thermos. Can be frozen in small containers for future lunches.