1 1/2 c. lentils
2 chopped onions
2 bay leaves
1 tsp. thyme
3 stalks celery
1 c. tomatoes
3 med. carrots
1 green pepper
1/2 tsp. salt
1/4 tsp. cayenne
3 tbsp. oil
1/2 c. grated cheddar cheese

Boil 3 1/2 cups soup stock or water. Slowly add lentils, onion, bay leaves, thyme, chopped celery, diced tomatoes, diced carrots, diced green pepper. Simmer for 1 hour. Add salt, cayenne, oil, and cheese. Serve.