Soups: Lentil 16 by Recipe Cottage

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	Lentil 16

		Creamy Lentil Soup 1 cup garlic seasoned croutons 1 cup red lentils (brown can be substituted) 4 cups water 1 large russet potato, peeled and diced 2 tbsp butter 1 small onion, finely chopped 2 each beef and chicken bouillon cubes 1/2 cup light cream or milk salt and pepper In a 3 quart pan, bring lentils and water to a boil over high heat. Add potato; reduce heat, cover, and simmer until lentils and potato mash easily (about 45) minutes. Meanwhile, in a small frying pan, melt butter over medium-low heat. Add onion and cook, stirring occasionally, until golden brown (about 15 minutes). Add to lentils along with bouillon cubes, stirring to dissolve cubes. Whirl lentil mixture, in a blender, food processor, or hand held blender until smooth. Return to pan and add milk or cream; thin with a little water if needed. Season to taste with salt and pepper; heat until steaming. Add croutons at the table. Makes 4 servings