1/2 bag of brown lentils, sorted and washed
1 large onion chopped
3-4 carrots diced
3-4 celery stalks, diced
2 medium potatoes, cubed
3 bay leaves
3 cloves
thyme to taste (start with one-half teaspoon)
2 cans of bee or chicken stock (or bouillon cubes)
2 cans of diced tomatoes
ground cumin to taste (start with one-half teaspoon)
1 bunch of cilantro, chopped, stems removed
lemon juice

In a large pot, cover the lentils with cold water and bring to a boil.
Add the chopped vegetables, bay leaves, cloves, thyme and stock and simmer until all vegetables and lentils are cooked
Add the tomatoes and cumin and heat through
Adjust the seasoning
Just before serving, and the cilantro (do not allow to boil, boiling takes away taste for guest)
Serve hot with lemon juice to taste