INGREDIENTS 1 1/2 cups water 1/2 cup red lentils 3 stalks celery, sliced 2 carrots, sliced 1/2 inch piece gingerroot, minced 1 small onion coarsely chopped 3 ripe roma tomatoes, diced OR one 15-ounce can, diced 1 teaspoon salt 2 teaspoons cumin 1 teaspoon allspice

INSTRUCTIONS In a large pot, bring water to a boil. Add lentils, celery, carrots, ginger, and onion. Reduce heat, and simmer until lentils are tender, about 30 minutes. Add tomatoes and seasonings; simmer until heated through, about 5 minutes. Serves 4

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We would like to thank The Convenient Vegetarian,
by Messina and Schumann, p. 74
and A SPECIAL THANKS TO THE VEGETARIAN VOICE

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