2 c. lentils
2 qt. water
1/2 c. onion flakes
1/4 tsp. minced garlic
2 bay leaves
2 c. diced tomatoes
2 c. sliced carrots
2 c. shredded cabbage
2 c. sliced zucchini
1/2 c. soy sauce
1 tbsp. salt
1 1/4 tsp. black pepper
2 tsp. basil leaves
1/4 c. chopped parsley

In large pan combine lentils with water. Bring to boil reduce heat, simmer for 2 minutes. Remove from heat and let soak for 1 hour. Add onion, garlic, bay leaves, tomatoes and carrots. Heat to boiling reduce and cover and simmer 1 1/2 hour or until lentils are tender (ham hocks may be added to the lentil soup).

Add to lentils the remaining ingredients cover, simmer for 5 minutes or until tender. Remove bay leaves (cubed eggplant or bean sprouts may be added).