Instructions: In a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer
for 1 hr until lentils are tender. Add carrots and potato and more water as
necessary to maintain the same level of liquid.

Cook for an additional 30 minutes, stirring occasionally until potatoes are
tender. Salt and pepper to taste. Remove bay leaf before serving.

To Serve: Ladle into serving bowls. Top each bowl wit hchopped tomato and a large sprig of parsley.

This was really, really good.

According to original recipe:
NOTES :

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