• 2 cups lentils
• Cold water
• 1 1/3 tablespoons butter
• 3 tablespoons sesame or soy oil
• 4 cloves garlic, finely chopped
• 3 onions, chopped
• 1 large bunch celery, chopped
• 1/3 cup celery leaves, chopped
• 3 carrots, thickly sliced
• 1/2 cup brown rice
• 6 tablespoons chopped parsley
• 2 quarts water or vegetable stock
• 2 teaspoons salt and 1/2 teaspoon pepper
• 4 tablespoons brewer's yeast (optional)
• 2 tablespoons miso (soybean paste)
• Lemon slices

Place lentils in bowl, cover with cold water and let soak while preparing vegetables.

In heavy kettle, heat butter and oil and sauté garlic, onions, celery, celery leaves, carrots, brown rice and half the chopped parsley for about 3 minutes.

When onions have wilted, drain lentils and add to other vegetables.

Add water or stock, salt, pepper and yeast. Bring to boil, cover and simmer until vegetables are tender (about 11/2 hours).

Remove 2/3 cup broth and mix with miso until smooth. Return to kettle and cook 20 minutes.

Serve in individual soup bowls garnished with lemon slices and remaining parsley.

Variation: Barley or millet can be used in place of brown rice.