Chop:

   - 1 onion

   - 3-4 carrots

   - 3 ribs celery

Heat in the 5 quart pot:

   - 2 Tbsp oil

Saute the vegetables in the oil until softened, 5-10 minutes.

Add:

   - 3 cloves garlic, minced

   - 1 Tbsp chicken bouillon

   - 1 tsp cumin

   - 1 tsp paprika

   - 1/2 tsp salt

   - 2-3 cups lentils

Stir for a minute, then add:

   - 6 cups water

   - 1 (14 or 28 oz) can diced tomotoes

   - 1 bay leaf

Bring to a boil, then reduce to a simmer, cover and continue simmering for 25-35 minutes until lentils are tender. Stir occasionally and add more water as needed.

Remove bay leaf and add salt and pepper to taste.