Categories: Soups/stews, Vegetarian 
      Yield: 6 servings 
  
      2 tb Vegetable oil                       1 ts Basil 
      2 ea Garlic cloves, minced             1/2 ts Spanish Paprika 
      1 lg Onion, chopped finely             1/2 ts Cumin 
      2 ea Celery stalks, diced                1 ts Oregano 
      1 ea Carrot, sliced                     10 c  Stock 
      1 ea Potato, diced                       3 ea Tomatoes, chopped 
      4 tb Tamari                          1 1/2 c  Red lentils 
  
  In a large pot, heat the oil over medium heat & add the garlic & onions. 
  Saute for 2 minutes.  Add the celery, carrot & potatoes & saute for 8 
  minutes.  Add the tamari & the seasonings & continue to saute gently for 
  another 5 minutes. 
   
  Add the stock, tomatoes & uncooked but washed lentils.  Bring to a boil, 
  reduce heat & cook for 1 hour.  Stir frequently. 
   
  The lentils should puree, cook for longer if they need to puree more to 
  thicken the soup. 
   
  "The Cookbook for People Who Love Animals"