1 lb. lentils, rinsed & drained
2 qts. cold water
1 c. trimmed, scraped & finely diced carrots
1 c. finely chopped onions
1 c. finely diced celery
1 c. skinned, seeded & chopped ripe tomato
1 clove garlic, chopped
1 bay leaf
Salt and freshly ground pepper to taste

In a large soup pot combine all ingredients, except salt and pepper. Bring to a boil, reduce heat to simmer and cook, covered 1 1/2 hours, stirring occasionally or until lentils are very tender. Remove bay leaf. Season with salt and pepper. Serve.