8 cups Chicken Stock or water

4 whole carrot, diced

4 stalks celery, sliced

1 whole onion, chopped

1 whole Leek, cleaned and chopped

1 tbsp fresh parsley, chopped

1 ½ cups red lentils

1 whole tomato, chopped

3 whole Garlic cloves, minced

¼ oz bay leaf, one leaf

1/8 teaspoon Freshly ground pepper

1/4 tsp ground thyme