2 c. dried lentils
2 1/2 qts. water
3/4 c. coarsely chopped carrots
3/4 c. coarsely chopped onions
3/4 c. coarsely chopped celery
2 cloves garlic, minced
1 (28 oz.) can tomatoes, drained
1 bay leaf
2 whole cloves
1 1/2 tsp. salt
chopped parsley

Rinse the lentils. Combine the lentils and water in a large pot. Add the chopped vegetables. Tie the bay leaf and cloves together in cheesecloth. Add to the pot. Add salt to the pot. Bring to a boil. Reduce heat and simmer 2 hours. Remove the cheesecloth from the soup and discard. Puree the mixture, if desired, in a blender or food processor. Can be served pureed or not. Reheat and add parsley for garnish.