1    Bag lentils
1 1/2    -(up to)
2 c  Carrots; chopped fine (I
-like to use a little more
-carrots)
1 1/2 c  White or yellow onion;
-chopped fine
1 c  Celery; chopped fine
Salt
Pepper
Cayenne pepper (optional)

Wash your lentils well, and check them for rocks and bugs, etc. Combine
the lentils and the vegetables in a big pot with about 4 cups of water
(thats an estimate, use a little more if that doesnt seem like enough,
but try not to use *too much*). Bring this to a boil, and then let it
simmer until it has cooked down some and your lentils are soft. Then take
the soup a cupful at a time and blend it in your blender until it is smooth
(you will need a second pot to transfer it into after blending it). Your
soup should be fairly thick by now, and bring it to a boil once again, and
then let it simmer another fifteen or twenty minutes. Last but not least,
add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches
of cayenne pepper.

The original recipe for this soup said to serve it with a dab of sour
cream in the center of the bowl, which seems odd to me, but its kind of
tasty in a strange way. Its also very good with pita bread or any kind of
Indian bread because its very thick and easy to pick up with a hunk of
bread.