1 (16 oz.) bag lentils, rinsed
2 stalks celery
1 vegetable bouillon cube
1 (10 oz.) box frozen spinach (optional)
8 c. water
2 whole carrots
1-2 pinches chopped dried onion
1 (14 1/2 oz.) can stewed or crushed tomatoes

In large pan, add water, rinsed lentils, stalks of celery (chopped), carrots (chopped), onion, and bouillon cubes. Heat mixture for 1 hour, stirring occasionally. For last hour, add spinach and stir again. For last 15 minutes in that hour, add tomatoes and stir again. When 15 minutes are over, remove from heat and let cool to eating temperature. Add more water if desired. Salt and pepper to taste. 2 hours total cooking time. Makes 8 (8 ounce) servings.