1 c. lentils
1 c. crushed tomatoes
1 stalk celery
1 sm. carrot
1 lg. potato
1 sm. onion
2 cloves garlic
1 tsp. olive oil
Salt and pepper to taste
1 bay leaf
1 tbsp. Italian parsley
1 tbsp. basil
1/4 tsp. oregano
1 qt. water

Rinse lentils well. Chop potatoes, celery, carrots and onion. Place all ingredients in a 3 quart saucepan. Bring to a boil and reduce heat to simmer. Cook uncovered for approximately 1 hour or until all ingredients are tender. Sprinkle with grated Parmesan cheese. Makes 2 servings.