Tomato Lentil Stew from "The Health Promoting Cookbook" by Alan Goldhamer, D.C.

12 cups vegetable stock or water
4 cups dried lentils
8 cups chopped carrots
8 ribs celery, chopped
4 cups sliced mushrooms
4 tomatoes, diced
2 ears fresh corn kernels cut from the cob
12 oz. tomato paste
2 tsp. basil
2 tsp. garlic powder
2 tsp. sage

Bring the stock or water to a boil. Add the lentils, return to a boil, then simmer for 30 minutes.

Add the carrots, celery, mushrooms and tomatoes, and simmer for 15 minutes.

Stir in the corn, tomato paste, and seasonings, and continue simmering for 15 minutes, or until the vegetables are tender.

Variation: Leave out the tomatoes and tomato paste for a tasty, mild soup.

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