Cream of Lentil Soup
Ingredients
- 1 lb. dried lentils
- 8 c. water
- 3 beef bouillon cubes
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 carrot, chopped
- 1/2 lb. salami, cut into sm. Cubes
- 1 c. cream
- 1/4 tsp. dry mustard
- Pepper & salt to taste
Directions
Rinse lentils, cover with water and soak overnight. Do not drain. Add bouillon cubes, vegetables and mustard and bring to a boil. Reduce heat, cover and simmer for 2 hours or until lentils are tender. Add salami, season to taste with salt and pepper and simmer 10 minutes more. Just before serving, add cream. Serves 6 to 8.