1 (16 oz.) pkg. lentils - picked over and washed
1 med. onion, chopped fine
1 carrot, chopped fine
1/2 c. vegetable oil
3-4 cloves garlic, chopped fine
1 lg. can defatted chicken broth and enough water to come to 10 c. liquid (about)
1 (8 oz.) can Hunts tomato sauce
5-6 bay leaves
1/2 c. cider vinegar
Salt and pepper to taste

Saute onions, garlic and carrot in oil. Add rest of ingredients EXCEPT VINEGAR. Cook UNCOVERED at simmer for about 1 hour. Add vinegar and cook another 5 minutes. Lentil should be soft and soup thickened. Can use less liquid if you want to make very thick. This soups keeps well if frozen.

For Lima Bean Soup: Same as above - except bring lima beans to boil for one minute and spill water. Omit bay leaves and substitute 1/2 cup chopped celery (include leaves).