1 c. dried lentils, rinsed and sorted
4 c. low sodium beef broth or water
1 med. size yellow onion, chopped
2 cloves garlic, minced
2 lg. stalks celery, diced
4 med. carrots, peeled and cut into 1 inch lengths
2 (1 lb.) cans low sodium tomatoes, chopped with juice
1 tsp. dried rosemary, crushed
1/4 tsp. black pepper
8 sm. white onions, peeled
2 tbsp. unsalted butter
1/4 lb. sm. mushrooms, halves
4 med. sized all purpose potatoes, about 1 lb. peeled and cut into 1 inch cubes

In a 6 quart Dutch oven, over moderate heat, bring the lentils, beef broth, yellow onion, garlic, celery, half of carrots, tomatoes, rosemary, and pepper to simmer. Cook slowly, 35 minutes. Meanwhile, in a heavy skillet, over high heat, cook the remaining carrots, white onions, uncovered in butter, for 5-8 minutes. Cook until light brown. Add mushrooms and cook 2-3 minutes, then add the potatoes and the fried white onions, carrots, and mushrooms to Dutch oven. Cover and simmer 20-25 minutes or until potatoes are tender. Serve with white rice.