1 lb. lentils (2 1/2 c.)
1 tbsp. vegetable oil
5 c. water
1 pkg. thinly sliced corned beef
3 cloves garlic, chopped
1 med. onion, sliced
1 med. carrot, sliced
1 c. water
1 beef bouillon cube
2 tbsp. snipped parsley
1 lg. stalk celery, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground thyme
1 can tomatoes

Can substitute 1 can beef broth.

Heat lentils, oil, water and boil 2 minutes. Cover, let stand 1 hour. Add other ingredients. Cook 1 hour or until vegetables are tender.