Ingredients:

  • 2 large potatoes (red or Yukon Gold work fine, NOT baking potatoes)
  • 1/4 cup dry brown lentils
  • 1/4 cup chopped onion
  • 1/4 rib chopped celery
  • 1 bay leaf
  • dried parsley to taste
  • 2 cups water
  • 1 medium carrot, thinly sliced

Directions:

Leave peels on potatoes (or peel, if you choose) and chop into fairly large chunks. Put water into a medium pot and add everything EXCEPT the carrot. Cook on high heat until boiling, then cover and reduce heat to medium. Cook for 20 to 25 minutes. Add salt, pepper, and garlic powder to taste. Add carrots and cook for 5 minutes more.

Serves: 2 to 3