4 cups lentils
2 large green peppers
4-5 carrots
2 onions
4 stalks celery
1/2 cup vegetable oil
3/4 cup water
2 Tablespoons sweet basil
2 Tablespoons salt
1 teaspoon oregano
1 teaspoon paprika
1 or 2 teaspoons pepper (I substitute 1/2 teaspoon cayenne)
1 or 2 teaspoons garlic powder
1 teaspoon celery salt
2 large cans (29-oz) stewed tomatoes

Cover lentils over with water and boil. While lentils are simmering, prepare and chop the vegetables. In a large heavy kettle (at least 1 gallon in size) simmer veggies in the oil and water. While veggies are simmering, add the seasonings, adjusting amounts and types of seasonings to individual taste. When vegetables are tender (about 15 min of gentle simmering), add lentils to cooked veggies (or veggies to lentils). Stir in 2-3 large (29 oz) cans of stewed tomatoes (chopped fresh tomatoes may be used instead). Continue simmering stew for at least 1/2 hour.

The stew is more flavorful if it is prepared ahead of time and allowed to stand in refrigerator for a day or two.

Makes about 6 quarts.

To can the leftovers—put hot soup in quart or pint jars leaving 1/2 to 1-inch headspace and process in pressure canner for 1 hour at 10# pressure.