1 c Lentils

2 qt Boiling water

1 1/2 ts Salt

1 ea Onion, chopped

1 ea Celery stalk, chopped

1 sm Green bell pepper, chopped

1 sm Red bell pepper, chopped

3 tb Vegetable oil

1 ts Vegetable broth powder

1 ts Brown sugar

1 ea Bay leaf

4 tb Tomato paste

2 tb All purpose flour

Pepper Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.