Lentil Soup

Servings: 4

1 cup lentils
4 cups water
1 potato, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 clove garlic, minced or sliced
1/2 onion, chopped
1 bay leaf
1 1/2 teaspoons McKay’s Chicken Seasoning
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups tomato juice
1 teaspoon salt or to taste
1/4 teaspoon basil

1. Cook all ingredients, except tomato juice and salt, until lentils are done and vegetables are tender.
2. Add tomato juice and salt to taste, heat through and serve.