Lentil Stew - cooking recipe

Ingredients

1 lb. lentils
3 medium potatoes, diced
1 red pepper, diced
2 c. V-8 juice
1 (15 oz.) can stewed tomatoes
1/4 tsp. thyme
1 tsp. paprika
1 tsp. salt
3 medium carrots, diced
2 bay leaves
1 small can tomato paste
1 tsp. oregano
1 tsp. garlic powder
salt to taste

Preparation

In a large 8-quart pot, cook lentils with 1 pint of water and salt.
Put all ingredients in pot.
Meanwhile, saute 2 large onions in 1 tablespoon olive oil and 3 tablespoons water.
Add to the pot when onions are soft.
Simmer for about 1 hour or until the vegetables are soft, not overcooked.
Stir occasionally.