2 (14 1/2 oz.) cans Cajun stewed tomatoes
1 tbsp. olive oil
1 med. onion, peeled and finely chopped
1 med. clove garlic, peeled and minced
1 lg. carrots, peeled and finely chopped
1 lb. lentils
8 1/2 c. water, divided
1/2 tsp. salt
1 tsp. Tabasco sauce or 1/4 to 1/2 tsp. cayenne
1 tbsp. vinegar (any) or lemon juice
Freshly ground black pepper

Puree tomatoes. Heat olive oil in a large pan or Dutch oven over medium heat. Saute the onion and garlic 5 minutes. Stir in carrot and saute 4 minutes. Add the lentils, tomatoes, 6 cups of the water and the salt. Bring to a boil, reduce the heat and simmer 1 hour and 30 minutes. Add more water as the soup starts to thicken. Stir occasionally to prevent the lentils from burning and sticking to the bottom of the pan. Stir in the Tabasco, vinegar and several grindings of black pepper. Let sit a few minutes before serving.