1 c. dried lentils
2 vegetable bouillon cubes
1/2 c. celery, coarsely chopped
1 1/2 c. tomato sauce
2 tbsp. lemon juice
2 dashes Tabasco sauce
2 c. water
3 cloves garlic
2 or 3 peppers, sliced
1 tsp. curry powder
1 tbsp. soy sauce
1 c. parsley, chopped

Pick over lentils and discard any that look strange. Soak the lentils in water for 1 hour. Drain well.

Place lentils in fresh water; add bouillon cubes and garlic and simmer for about 45 minutes.

In another pan, steam celery, peppers, and onions. Add these to drained lentils. Then add tomato sauce, curry powder, lemon juice, soy sauce, and Tabasco. Heat well. Just before serving, add parsley.