1 lg. onion, sliced
4 cloves garlic, sliced
1 lg. can tomatoes in puree
1 c. washed lentils
2 sliced carrots
1 stalk sliced celery
6 c. vegetable stock
1 tbsp. basil
1 tbsp. marjoram (leaves)

In soup pot saute onion and garlic until golden. Add rest of ingredients and slow boil for 15 minutes, then high simmer for 30 to 40 minutes or until lentils are tender.

NOTE: Tomatoes: chop coarsely and add to soup with their liquid, and the liquid in can.