1 lg. onion, chopped
2 cloves garlic, chopped
1 c. celery, chopped
2 carrots, chopped
2 tomatoes, chopped
1 c. red lentils
1 (14 1/2 oz.) can chicken stock
3 c. water
1/2 c. mild picante sauce

Rinse lentils. Add all ingredients in large pot. Cook one hour or until cooked. Puree 1/2 of soup and add to rest of soup. Season with picante.