2 T light olive oil
1 onion, ch0pped
two large celery stalks, chopped
one clove garlic, crushed
two whole cloves
1 cup brown lentils
2 quarts water
1 cup chopped carrots
three medium baking potatoes, diced
1 T tomato paste
1/2 cup milk
1/2 tsp cayenne pepper
1/2 chicken bouillon cube (*vegetarians substitute 1/2 veg cube)
salt and black pepper to taste
Saute the garlic, onion, and chopped celery in the olive oil until wilted but not brown.
Toss in two cloves, salt and pepper.
Toss in lentils, potatoes, and carrots.
Add water, tomato paste, and bouillon cube.
Bring to boil, then reduce heat and simmer about an hour.
Uncover, add cayenne pepper, and reduce liquid to desired consistency.
Add milk and heat briefly.
Adjust seasonings. Serve.