1 lb. dried lentils
1 1/2 qt. cold water
1 lg. can crushed Italian style tomatoes
3 sliced onions, med. size
1 clove garlic
3-4 yellow neck squash or zucchini, sliced
1 carrot, sliced thin
1 lb. raw shrimp, peeled (either fresh or frozen)
3/4 c. olive oil
Salt, pepper, cumin, allspice (about 1 tsp. of each or to taste)

Into soup kettle place water and washed lentils and salt; cook until lentils are cooked through and soft (about 1 hour). In 1/2 of oil, saute carrot, squash and crushed garlic until wilted and then add to kettle, add tomatoes.

In remaining oil saute onions until they turn a deep golden brown, reserve oil but remove onions to kettle. In remaining oil lightly toss shrimp until pink and coated with oil, turn them and the juices into soup kettle, add remaining seasoning to soup. Cook gently another 20 minutes, taste, correct seasoning. Serve, passing plain boiled rice to add to each bowl. Hearty comfort food on chilly day!