Lentil Soup
Submitted by Mylène

1-1/2 cups lentils, washed
1-1/2 quarts stock or water
1/2 tsp salt
3 Tbs nutritional yeast
2 stalks celery & tops, chopped
1 Tbs celery seed, ground
1 onion, sliced
2 carrots, diced
1-1/2 cups tomatoes, stewed
2 Tbs oil
1 Tbs lemon juice
1/2 or 1 tsp tarragon (optional)

Place lentils in pot. Add water / stock, salt and yeast. Cover and simmer until almost tender. Add remainder of ingredients. Cover. Simmer until carrots are done (about 15 minutes or longer).

Serves 5-.6.