1 chopped onion
2-3 cloves garlic, minced
1/4 tsp. chili powder OR 1/8 tsp. cayenne pepper
1/2 tsp. cumin seed
1 tbsp. safflower or peanut oil
1 tbsp. butter
2 qts. water or vegetable stock
2 c. dried lentils, washed
1 carrot, sliced
2 ribs celery, sliced
1 bay leaf (important)
2 tsp. salt

In stock pot or Dutch oven, saute the onion, garlic and spices in the oil and butter until the onion is soft. Add the remaining ingredients and bring to a boil, then reduce the heat, cover and simmer for 1 to 2 hours. Correct the seasoning and serve.

6-8 servings.