1 pkg. lentils, rinsed
3 carrots cut in small chunks
1 potato, cubed (peeled if preferred)
2 celery stalks, diced
1 purple onion, diced
1/8 c. oregano
1/4 c. lemon pepper
6 Bay leaves
1/4 c. lemon juice (can also add lemon rind)
salt and pepper to taste
8 c. water (approximately)
Place all ingredients in a dutch oven then add enough water to cover vegetables plus one inch more of water.
Bring to a boil, then add one more cup of water and summer at least 2 hours.
Serve over cooked brown rice and top with lowfat feta cheese.
Note: Seasoning measures are approximate.
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