1 pkg. dry lentils
7 c. cold water
1/2 to 3/4 lb. carrots
4 to 7 stalks celery (leaves too)
3 or 4 med. onions
3 to 5 med. potatoes
2 c. whole cooked tomatoes (or 1 c. or so crushed tomatoes)
1/2 to 3/4 c. rice
1 or 2 tsp. salt

Sort, rinse lentils. Add cold water and salt, bring to boil, cover and simmer 45 minutes. Wash vegetables; peel onions; cut all into cubes. After lentils have simmered, add vegetables and tomatoes. Bring back to boil; simmer covered for 2 1/4 to 3 hours until all vegetables are soft. The rice is added about 1 hour before cooking is complete.

As the lentils near the end of cooking, they tend to fall apart and they may start sticking to the bottom. Be alert and stir frequently near end. You should be aware that this is thick. The cooking spoon will stand straight while it is hot.

Notice that you can vary this to suit your own taste. Some other variations include adding other vegetables such as spinach, green beans, etc. Experiment. Adding knockwurst to warm up during last 20 minutes provides a nice touch.