1 c  Lentils
2 qt Boiling water
1 1/2 ts Salt
1    Onion, chopped
1    Celery stalk, chopped
1 sm Green bell pepper, chopped
1 sm Red bell pepper, chopped
3 tb Vegetable oil
1 ts Vegetable broth powder
1 ts Brown sugar
1    Bay leaf
4 tb Tomato paste
2 tb All purpose flour
Pepper

Douse the lentils in the boiling water, add the salt & let them stand,
covered, for an hour. Heat the oil in a pot and add to the vegetable broth
powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute
for a few minutes before adding it all to the lentils. Cook over a low heat
for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add
a little of the hot soup, stirring well, then return it all to the pot.
Grind in some black pepper, heat through, and serve.