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Print this Recipe    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

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