1 med. onion, chopped
3/4 c. sliced carrot
3/4 c. sliced celery
Vegetable cooking oil
8 c. water
2 c. lentils
5 cubes beef bouillon
28 oz. can whole tomatoes

Add onions, carrots, celery to small amount of vegetable cooking oil and stir over medium heat, approximately 10 minutes. Cook lentils and bouillon cubes in boiling water for 1 hour. Add vegetables to lentils and simmer until soup thickens. Serves 6 to 8.