4 c. lentils or your favorite dry beans
2 tbsp. olive oil
2 1/2 qt. (10 c.) water
6 chicken bouillon cubes
1 c. celery, chopped
1 c. onion, chopped
10 cloves garlic, peeled and crushed or finely chopped
2 bay leaves
Lemon pepper, cilantro, oregano, or thyme, optional

Soak lentils or beans overnight. Wash lentils or beans and throw out any bad ones. Cover lentils in about 2 1/2 quarts of water, add bouillon cubes and bring to a boil and simmer until they are tender. Sauté celery, onion, and garlic. Add sautéed mixture and bay leaves to lentils and simmer until all ingredients are tender. Add lemon pepper seasoning to taste. You can also add other seasoning.