2 c. lentils (1 sm. pkg.)
2 qts. water
1 clove garlic, minced, if desired
2 bay leaves
2 c. diced tomatoes
2 c. sliced carrots
2 c. chopped cabbage
2 c. sliced zucchini
1/4 c. soy sauce
2 tbsp. Pikapeppe Sauce
2 tsp. basil leaves
1/4 c. fresh parsley, chopped or dried

Wash, pick over lentils, then combine with water in large pot. Bring to boil, reduce heat, simmer 2 minutes. Remove from heat, let stand 1 hour. Add onions, garlic, bay leaves, tomatoes, and heat to boiling. Reduce heat, cover and simmer 1 1/2 hours until tender. May be cooled and refrigerated at this point.

When ready to eat, bring to a boil. Add carrots, cook 5 minutes. Add cabbage, cook 5 minutes, then zucchini, pikapeppa, basil and parsley. Cook until vegetables are like you like them. Remove bay leaves. Serve in bowls and top with small cubes of cheddar cheese.

Makes 10 servings.