1 bag lentils
1 1/2 - 2 cups carrots, chopped fine
1 1/2 cups white or yellow onion, chopped fine
1 cup celery, chopped fine
1 tsp. salt
1 tsp. pepper
Pinch cayenne pepper (optional)
 

From Leona's Kitchen
 
 
 

Wash your lentils well, and check them for rocks and bugs, etc. 
Combine the lentils and the vegetables in a big pot with about 4 cups of water (that's an estimate, use a little more if that doesn't seem like enough, but try not to use *too much*). 
Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft.

Then take the soup a cupful at a time and blend it in your blender until it is smooth (you will need a second pot to transfer it into after blending it). 
Your soup should be fairly thick by now, and bring it to
a boil once again, and then let it simmer another 15 or 20 minutes.

Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper.

The original recipe for this soup said to serve it with a dab of sour cream in the center of the bowl, which seems odd to me, but it's kind of tasty in a strange way.  It's also very good with pita bread or any kind
of Indian bread because it's very thick and easy to pick up with a hunk of bread.