1 lb. Organically Grown Lentils
2 Large Onions
4 Stalks Celery
4 Carrots
2 Large Tomatoes,
Or 1 Small Can Pure Tomato Paste
Small Bunch Parsley
¼ Cup Sunflower Oil
2 Tbsp. Granulated Garlic
2 Tbsp. Oregano
1 Bay Leaf
3 Cups Water
1 Cup Whole Grain Elbow Macaroni
Vegan Parmesan Cheese.


Wash and soak lentils in 2 cups water for ½ hour.
Wash and dice the onions, celery, and carrots.
Chop the parsley until you have ½ cup, and mash or
blenderize the tomatoes.
Sauté the onions and celery in oil until transparent.  
Add remaining vegetables and spices.
Mix in the lentil and water.  Cover and simmer on low
flame for 30-40 minutes.  Remove Bay Leaf.  
Stir in another cup of water, more if necessary, and
uncooked elbow macaroni.
Test vegetables and lentil for firmness.  
Slow simmer for another 10-15 minutes or so until
done.  Do not overcook.  
Garnish with grated
Vegan Parmesan Cheese.