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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from Clarington UMC, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peggy Thurston


1 c. Lentils
2 c. Milk
3 Tbsp. Shortening
3 pts. Stock or Water
1 Onion
1 Carrot
2 stalks Celery
1 Tbsp. Flour
1 Bay Leaf
Salt, to taste
Pepper, to taste
1/4 c. Cream

Wash lentils. Soak 24 hours; drain well. Cut onions, carrots and celery into small pieces. Put into a saucepan with shortening. Cover and cook gently for 15 minutes. Add stock and simmer 2 hours. Rub through a sieve. Return to pan. Add milk and seasonings, bring to a boil. Moisten flour with 1/2 c milk or stock. Add to soup and simmer 5 minutes. Season to taste. Add cream. Serve with croutons.




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