1 lb. bag or 2 1/2 c. lentils, dry
2 fresh carrots, circles or cubed
1 med. onion, rings or diced
1 stalk celery
2 or 3 tbsp. oil (olive suggested) gives flavor
Garlic (optional)
Salt

Wash lentils, cover with water. Soak 1 1/2 - 2 hours. Add to soaked lentils cubed or sliced carrots, diced onion, chopped celery, salt and 1 clove fresh garlic, if desired. Simmer all together until tender, or pressure cook in stainless steel for 10 minutes. Last add 2-3 tablespoons olive oil or other oil, and salt to taste. Soup is thick. May be thinned if desired.