Ingredients

2 tablespoons salad oil
1 large onion, chopped
1 clove garlic, minced or pressed
3 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 teaspoon chili powder
5 cups beef broth or 5 beef bouilon cubes disolved in hot water
1 cup lentils
1 lb. stewed tomatoes
chopped parsley
grated Parmesam cheese

Directions

Heat oil in a 4-quart pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until soft (about 5 min.) Add carrots, celery, and chili powder; cook, stirring, for 1 to 2 more minuets. Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender (about 35 min.)