Ingredients:

3½ litres water
2 c brown lentils
1 c celery, chopped (include some leaves)
½ c parsley, chopped
3 large carrots, chopped
1½ T cold pressed olive oil
6 cloves garlic, chopped
1t fresh rosemary, or ½ t dried
½ t each of oregano, mint, basil, turmeric, sweet paprika
1½ T celtic salt
1-2 dashes cayenne pepper
2 T tomato paste
1 large onion, chopped

Method:

1. Soak lentils overnight. 
   
2. Drain and rinse.
   
3. In a large saucepan, add all the ingredients. 
   
4. Bring to the boil.
   
5. Reduce heat by half and cook for 45 minutes or till lentils are soft.
   
6. If water evaporates, add more hot water.