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1 cup split red lentils
2 tbsps butter or margarine
1 medium onion
peeled and finely chopped 2 stalks celery
finely diced 2 carrots
scrubbed and finely diced Grated rind of 1 lemon
5 cups vegetable stock
Salt and freshly ground black pepper Rinse lentils and check for any grit. Heat the margarine in a pan, and saute onion for 2-3 minutes. Add the diced celery and carrots and simmer for 5-10 minutes. Stir in the remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes until the vegetables are tender. Roughly blend the soup in the food processor - don´t make it too smooth. Reheat gently before serving.
|Sheri Ann Richerson|