Ingredients

3 minced garlic cloves

2-4 tablespoons olive oil

10 cups water

2 1/2 cups dry lentils

1 medium chopped onion

1 cup chopped celery

2 cups diced carrots

3 tablespoons tomato paste

2 bay leaves

2 teaspoons salt

1/4 teaspoon celery seed (optional)

3/4 teaspoon oregano

1/4 teaspoon savory

2 tablespoons lemon juice

1/2 cup finely chopped parsley

Preparation

In small skillet, briefly sauté garlic in olive oil. Set aside. In pot, bring lentils and water to boil. Reduce heat, cover and simmer for 20 minutes until lentils are half cooked. Then add next nine ingredients. Simmer all together covered for 30 more minutes. Add lemon juice and parsley just before serving.

Yield: 10 cups.