Lentil Soup

 

1 1/2 lb. dry lentils

2 medium carrots, sliced 1/4 inch thick

1 medium onion, chopped

1 C. sliced celery

1/4 C. snipped parsley

3 C. water

1 (10 3/4 oz.) can cream of mushroom soup

2 T. instant beef bouillon granules

dairy sour cream

 

In a 3 1/2 or 4 quart CP, combine lentils, carrots, onions, celery and parsley.  Stir in water, mushroom soup and bouillon granules.  Cover, cook on low setting for 10 to 12 hours or high for 5 to 6 hours.  Top each serving with a dollop of sour cream. Makes four servings.

For a 5 or 6 quart CP, use 8 C. water and 2 T. bouillon granules.  Double remaining ingredients.  Prepare as above.  8 servings.