3 cups dry lentils or two cans lentils, drained and rinsed
7 cups water
2 teaspoons salt
6 to 8 medium cloves garlic, crushed (optional)
2 cups chopped onion
2 stalks celery, chopped (optional)
2 medium carrots, sliced or diced
1 or 2 potatoes, peeled and diced
Place lentils, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes. Or skip this and start with canned lentils.
Add vegetables. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.
Yield: 6 to 8 servings.
*adapted from the Moosewood Cookbook