• 2 tbsp olive oil          
• 1 stalk celery, finely chopped
• 1 carrot finely chopped
• 1 large onion, finely chopped
• 1 clove garlic, minced        
• 1 tsp paprika
• 1 10 oz can stewed tomatoes (crushed)
• 2 19 oz cans lentils, drained, rinsed
• 6 cups chicken or vegetable stock
• chopped fresh parsley
• grated Romano cheese

In large saucepan, heat oil over medium heat.  Cook celery, carrot, onion and garlic for about 5 minutes or until softened.  Add paprika.  Stir and add tomatoes.  Cook and stir, 5 minutes.  Add lentils and stock.

Bring to boil, reduce heat and simmer, uncovered, 10 to 15 minutes or until vegetables are tender.  Season to taste with salt and pepper.  Top with parsley and cheese.