Categories: Soups/stews, Mexican, Chili, Beans 
      Yield: 4 servings 
  
      1 ea Env. Soup Mix *                     1 ea Large Stalk Celery ***** 
      4 c  Water                               1 tb Chili Powder 
     16 oz (1 can) Chick Peas **               2 ts Ground Cumin 
     16 oz (1 can) Red Kidney Beans ***        1 ea Med. Clove Garlic Fine Chop 
 14 1/2 oz (1 can) Tomatoes ****             1/4 ts Crushed Red Pepper 
      1 c  Lentils, Rinsed & Drained       
  
  *      One of the following soup mixes can be used.  Onion, Onion-Mushroom, 
  **     Use either chick peas or garbanzos, rinsed and drained. 
  ***    Rinse and drain the Kidney beans. 
  ****   Tomatoes should be whole peeled tomatoes UNdrained and chopped. 
  *****  Celery stalk should be coarsely chopped. 
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  In large saucepan or stockpot, combine all ingredients.  Bring to a boil, 
  then simmer, covered, stirring occasionally, 20 minutes or until lentils 
  are almost tender.   Remove cover and simmer, stirring occasionally, an 
  additional 30 minutes or until liquid is almost absorded and lentils are 
  tender.  Serve, if desired, over hot cooked brown or white rice and top 
  with shredded cheddar cheese. 
  Makes about 4 (2 cup) servings.