2 c. lentils, brown
4 c. cold water
1 tbsp. salt
1/4 tsp. pepper
1/2 c. butter
1 lg. can crushed tomatoes (1 lb. 13 oz.)
1 lg. onion, diced
2 cloves garlic, crushed
2 bay leaves
1 tbsp. dill seed
Chopped carrots (optional)

Place all ingredients in saucepan. Bring to a boil slowly. Cover and simmer over low heat for about 2 hours. Yield: About 6 cups. This soup freezes well.