Cheri’s Lentil Soup

2 cups dried lentils

2 medium onions, chopped

3 carrots, chopped

4 celery stalks, chopped

3 small white potatoes, peeled and diced

4 springs parsley, chopped (or 2 Tbls. dried parsley)

1 can (10 oz.) stewed tomatoes, with liquid

1 green pepper, chopped

3 cloves garlic, minced

2 bay leaves

2 tablespoons dried basil

1 dash cayenne pepper (or more if you like it hot)

10 cups vegetable stock or chicken stock

1 teaspoon salt

 Freshly ground black pepper to taste

In a large pot, combine all ingredients except the black pepper.  Bring to a boil, cover, and simmer for 2 to 3 hours.  Add black pepper to taste.

 Just before serving you can add turkey meat, summer sausage, ham chunks or other meats if you like.

 Serves 10 with a serving size of 1 cup