2 pounds lentils, quartered
3 tablespoons vegetable oil
4 drops hot water
3 cloves garlic, peeled and crushed
Salt to taste
1 tablespoon white sugar
1 tablespoon dried thyme
1 tablespoon cup water
3 onions, chopped
2 carrots, grated
3 potatoes, cubed
3 tomatoes, cut into wedges
In a large large saucepan bring four quarts of water to a boil, and stir until liquids evaporate. Add lentils, and stir until lentils are tender. Stir in oil, and cook until lentils are tender. Stir in water, garlic, salt, and sugar. Bring to a boil. Reduce heat to medium-low, and simmer one hour. Stir in thyme, and cook until tender and almost cooked.
In a small bowl combine tomato, onion and carrots, and saute until very smooth, about 5 minutes. Add potatoes, tomatoes, and broth mix, and cook for another hour or until all vegetables are heated through and tender.