Lentil Soup

1 ½ cups dried lentils

1 bouillon cube (vegetable bouillon works fine)

1 (160z) can whole tomatoes

1 large onion diced

1 carrot diced

4 medium potatoes cubed

1 bay leaf

1 clove garlic crushed
6 cups water

Combine all ingredients in a large pot, bring to a boil, reduce to simmer and cover. Cook 1 ½ hours. Remove bay leaf and add salt and pepper to taste. Add more vegetables if you prefer a thicker soup (this one is a nice hearty one with extra vegetables. It freezes well.)