Lentil Soup<\/p>\n
<\/p>\n
1 1\/2 lb. dry lentils<\/p>\n
2 medium carrots, sliced 1\/4 inch thick<\/p>\n
1 medium onion, chopped<\/p>\n
1 C. sliced celery<\/p>\n
1\/4 C. snipped parsley<\/p>\n
3 C. water<\/p>\n
1 (10 3\/4 oz.) can cream of mushroom soup<\/p>\n
2 T. instant beef bouillon granules<\/p>\n
dairy sour cream<\/p>\n
<\/p>\n
In a 3 1\/2 or 4 quart CP, combine lentils, carrots, onions, celery and parsley.\u00a0 Stir in water, mushroom soup and bouillon granules.\u00a0 Cover, cook on low setting for 10 to 12 hours or high for 5 to 6 hours.\u00a0 Top each serving with a dollop of sour cream. Makes four servings.<\/p>\n
For a 5 or 6 quart CP, use 8 C. water and 2 T. bouillon granules.\u00a0 Double remaining ingredients.\u00a0 Prepare as above.\u00a0 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
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.\u00a0 Stir in water, mushroom soup and bouillon granules.\u00a0 Cover, cook on low setting for 10 to…<\/p>\n