1 bag lentils
1 1/2 - 2 cups carrots, chopped fine (I like to use a little more carrots)
1 1/2 cups white or yellow onion, chopped fine
1 cup celery, chopped fine
cayenne pepper (optional)
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 fifteen or twenty 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.