2 lg. onions, chopped
1/4 c. olive oil
4 garlic cloves, minced
6 ribs celery, chopped
3 carrots, chopped coarse
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
5 c. water
5 c. chicken broth
2 bay leaves
2 tsp. dark brown sugar
2 tbsp. ketchup
3 c. coarsely chopped canned plum tomatoes
2 c. lentils, picked over & rinsed
1/2 c. dry sherry

In a kettle cook the onions in the oil over moderate heat, stirring occasionally, until they are softened. Add the garlic, celery and carrots and cook, stirring occasionally, 10 to 15 minutes until they are softened. Add curry powder, cumin, salt, pepper, thyme, water, broth, bay leaves, brown sugar, ketchup, tomatoes, lentils and sherry and simmer the soup 2 hours or until lentils are tender. Discard bay leaves. Makes about 10 cups, serving 8.