Ingredients

• 1 tsp snipped, fresh Thyme
• 1 tbsp Worcestershire Sauce
• 1 cup dry Lentils
• 1 cup chopped Onions or sliced Leeks
• 2 cloves Garlic, minced
• 1 tbsp Cooking Oil
• 4 cups Beef Broth
• 1 (7.5 oz) can Tomatoes, cut up
• 1 tsp snipped, fresh Parsley
• 1/8 tsp ground Cumin
• 1 Bay Leaf
• 1/2 chopped Carrot
• 1/2 cup chopped Celery

Instructions

1. Rinse the lentils, and set them aside.
2. In a large saucepan, cook onion and garlic in hot oil until tender but not brown.
3. Stir in lentils, broth, undrained tomatoes, Worcestershire sauce, herbs, 1/4 teaspoon cracked black pepper, cumin, and bay leaf.
4. Bring to the boil, then reduce heat. Cover and let simmer for 15 minutes.
5. Add carrot and celery, return to boiling, then reduce heat. Simmer for a further 15 to 20 minutes.
6. Discard Bay Leaf