Bring to boil 2 gal of water, add 1 -1/2 tbsp dry or 1/3 cup fresh rosemary, 1 tbsp cardamon, 1/3 cup olive oil, 1- 1/2 tsp salt. Put in 3 cups lentils ( french green recommended) , 3 lb onions, 1 to 2 bulbs chopped garlic (only ever fresh garlic , since chopping garlic releases an enzyme that destroys garlic's most active nutritional compound -S-allyl-cystiene- within a few hours ), and 1/2 hour later when it's almost finished add 2- 3 lb. veggies of choice (possibly including cabbage, broccoli, carrots, zucchini, spinach - use your imagination). Optional (but coup de grace) 1 lb cheese, cheddar works great but many other varieties do too. Return to to 2nd boil, stay with it - any minute now - when lentils begin to fall apart, turn off flame.