Spicy Lentil-Potato Stew

  1/2 c  Dry lentils
1     c  Carrots; chopped
  1/2 c  Celery leaves; chopped
1     tb Chili powder 
  1/2 ts Dried basil
2     c  Tomato juice
2     md Potatoes; don't peel
  1/4 c  Celery; chopped
3     cl Garlic
1     c  Onions; chopped
  1/2 ts Dried oregano
  3/4 c  Water

Throw it all in a pot and bring to a boil. Cover, reduce heat, and
simmer until vegetables are tender, about 45 minutes.

Note: I turn the heat up even more with a little Tabasco. I didn't
have tomato juice once so I threw 2 cups canned tomatoes in my
vita-mix and pureed. You might want to add a little salt if you do
that.