Wholesome Lentil Soup

1   package (12 oz. or 2 cups) lentils
2   large (about 1/4 Ib. total) onions, chopped
6   cups regular-strength chicken broth
4  cups water
2  pounds carrots, thinly sliced
2  cups sliced celery
1   can (28 oz.) Italian-style tomatoes
2   teaspoons each dried basil leaves and dried thyme leaves
3   dried bay leaves
1   teaspoon each fennel seed and pepper

Sort lentils for debris; rinse and drain lentils.

In an 8- to 10-quart pan over high heat, boil onions with 1/2 cup broth until liquid evaporates and onions begin to brown. Add remaining broth; stir to free browned bits. Add lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay, fennel seed, and pepper.

Cover, bring to a boil, and simmer until lentils are soft to bite, about 1 hour. Serve, or if making ahead, let soup cool, cover, and chill up to 3 days. Makes about 5 quarts; serves 10 to 12.

Per serving: 185 cal. (6.3 percent from fat); 11 g protein: 1.3 ff fat (0.3 a sat); 34 g carbo.; 279 mg sodium; 0 mg chol.