1 lb. lentils, rinsed and drained
2 qt. cold water
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, diced
1 c. tomato, seeded and chopped
1 clove garlic, chopped
1 bay leaf
Salt and pepper

In a large soup pot combine all ingredients except salt and pepper. Bring to a boil. Then reduce heat to simmer and cook covered for 1 1/2 hours, stirring occasionally or until lentils are very tender. Remove bay leaf. Season with salt and pepper.