1/4 c. husked whole wheat
8 c. water
3/4 c. red lentils
2 stalks celery, minced
1/4 c. minced carrots
1 red green bell pepper
2 sm. onions, minced
1/2 c. oil
2 tsp. dried basil
Salt to taste

Soak the whole wheat in water to cover overnight. The next day, drain and rinse and cover with fresh water. Add the lentils and cook until well done. Stir in the celery, carrots, pepper and one of the onions. Cook about 15 minutes longer.

Meanwhile, heat the oil and saute the onion (remaining) until lightly browned. Add to the soup along with the salt, pepper and basil. If the soup is too thick, add water to give proper soup consistency.