1 1/2 c. lentils, washed
6 c. stock or water
3 tbsp. nutritional yeast
2 stalks of celery & tops, chopped
1 c. onion, diced
1 c. carrots, diced
2 tbsp. oil (opt.)
1 tbsp. lemon juice
1/2 tsp. tarragon
2 tbsp. tarami

Bring lentils, liquid and yeast to a boil. Cover and simmer until tender, about 2 hours. Add rest of ingredients. Cook until carrots are done, about 15 minutes longer.