2 lg. onions, chopped (about 4 c.)
1/4 c. olive oil
4 garlic cloves, minced
6 ribs celery, chopped (about 2 1/2 c.)
3 carrots, chopped coarse (about 1 1/4 c.)
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. dried thyme, crumbled
5 c. water
5 c. chicken broth
2 bay leaves
2 tsp. dark brown sugar
2 tbsp. ketchup
3 c. coarsely chopped canned plum tomatoes
2 c. lentils, picked over and rinsed
1/2 c. dry sherry

In a kettle cook the onions in the oil over moderate heat, stirring occasionally, until they are softened. Add garlic, celery, carrots and cook, stirring occasionally, for 10-15 minutes or until they are softened. Add remaining ingredients and simmer for 2 hours or until the lentils are tender. Discard the bay leaves. Serves 8.