For 4 servings you will need:

1/2 c. dried lentils
4 c. water
1 lg. onion, chopped
4 carrots, peeled and chopped
2 stalks celery, chopped
1 can (15 oz.) tomato puree
1 clove garlic, minced or pressed
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 tsp. dried thyme leaves
1/2 tsp. dried tarragon leaves

TIPS: This soup is even better if prepared a day in advance as the flavors blend and become richer when refrigerated.