6 c. stock
3 tbsp. butter
2 onions, chopped
3 carrots, thinly sliced
2 c. dried lentils
2 c. water
1 bunch watercress
1 to 2 tbsp. tamari

Place stock in pan, medium heat. In large ovenproof casserole, melt butter and add onions and carrots. Cook, stirring until onion is translucent. Add lentils, hot stock and water, turn heat high until soup comes to boil.

Chop watercress including stems, 3 cups. Stir into soup with tamari. When soup is boiling, cover casserole and place in 375 degree preheated oven for 40 minutes until lentils and vegetables are tender.

VARIATIONS: Substitute parsley for watercress, use 2 leeks in place of onion. For thicker soup, puree 3 cups in blender and return to rest of soup.