Cook lentil in stock for 35 minutes.
Meanwhile, saute vegetables until soft, add spices, and cook for 1 more minute.
Add sauted vegetables to lentils and simmer for 60 minutes. Add tomatoes, and simmer for 5 final minutes.
Serve warm with salad and/or crackers.

5 1/2 cups vegetable stock or water
1 1/2 cup lentils
1 large carrot, chopped
1 stalk celery, chopped
1 cup chopped onion
3 cloves garlic, minced
1 cup tomatoes, diced
4 teaspoon tamari or soy sauce
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon ground pepper
3 bay leaves