2 tbsp. olive oil
1 c. sliced onions
1 clove garlic, minced
2 tbsp. Worcestershire sauce
2 tbsp. chopped parsley
Lemon peel
4 c. water
1 c. lentils
14 1/2 oz. can tomatoes
1 c. sliced carrots
1 tbsp. (scant) lemon juice
1/2 c. sliced celery

Heat oil and add onion and garlic; stir 2 minutes. Add all ingredients but carrots and lemon. Cook 1 1/2 hours or until beans are tender. Add carrots and lemon juice and cook 15 minutes. garnish with parsley and lemon peel. Serves 6. For chili taste, add 1 tablespoon chili powder, 1/4 teaspoon cumin and salt and pepper.