6 c. water
2 c. lentils
4 carrots, sliced and diced
1 med. onion, sliced
1 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. thyme
1 qt. stewed tomatoes
1 (8 oz.) can tomato sauce
1 tsp. ground black pepper
1 tsp. chili powder

Cook to tender in microwave or in a large kettle. Boil lentils in 5 cups of water, covered, for 15 minutes. Add sliced carrots, onion, garlic powder, chili powder, basil, and thyme. Continue to boil, covered, for 10 minutes. Remove cover; add stewed tomatoes, tomato sauce, and pepper. Boil, uncovered, until soup thickens and lentils are tender (about 20 minutes). This makes enough for 10 bowls of soup.