4 oz. lentils, picked over and rinsed
3 c. water
1/2 c. diced onion
1/2 c. diced carrot
1/2 c. diced celery
1/2 c. tomato juice
1 clove garlic, minced
2 tsp. olive oil
1/2 tsp. salt
Dash of pepper
2 tsp. chopped parsley
2 tsp. grated Parmesan cheese (optional)

In 2-quart saucepan bring lentils, water, onion, carrot, celery, tomato juice, garlic and oil to boil. Reduce heat; cover and simmer 45 minutes or until lentils are tender. Add salt and pepper. Serve sprinkled with parsley and cheese. Makes 2 servings.