2 c. chopped carrots
1 c. chopped onion
1 c. sliced celery
2 tbsp. butter, melted
1 clove garlic, crushed
1 1/4 c. (1/2 lb.) dried lentils
2 qt. water
1 1/2 tsp. salt
1 can (6 oz.) tomato paste
1/4 tsp. crushed dill weed or tarragon
4 beef (or chicken) bouillon cubes, if desired for extra flavor

Saute carrots, onions and celery in butter in large saucepan until tender. Add garlic, lentils, water and salt. Simmer 2 hours or until lentils are tender. Add bouillon cubes, tomato paste and dill weed; stir.