2 Cups dried Lentils
1 Cup finely chopped onion
1½ teaspoons garlic powder
¼ teaspoon ground black pepper
1 Tablespoon Ground Cumin
½ Cup diced Celery
1 Cup diced Carrot

Combine all of the ingredients in a stock pot with 8 cups of water.
Bring mixture to a rolling boil and lower heat to a light boil.
Let cook until lentils are tender, and mixture thickens a little, approximately 40-45 minutes.
Salt to taste.