Basic Lentils (Soup)

 3 cups dry lentils, washed
 12 cups water
 2 tbsp. olive oil
 1 cup finely diced onion
 1 cup finely chopped carrots
 1 cup finely chopped celery
 1 tbsp. salt
 1/2 tsp. ground cumin
 1/2 tsp. allspice (Jamaican allspice/Venezuelan sweet pepper)
 1/4 tsp. pepper

In a large saucepan, saute onions, carrots, celery, salt and spices for about 5 minutes. Add lentils and water and bring to a boil on high, stirring frequently to avoid sticking to the bottom. Cover with lid and simmer (low heat) for at least 1 hour or until lentils soften significantly and begin to disintegrate. Serve with rice, string beef and plaintains for the traditional Venezuelan pabellon.