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CREAM OF LENTIL SOUP
  • 1 pound dried lentils
  • 1 med. onion -- chopped
  • 3 cloves garlic -- minced
  • 2 ripe cayennes, minced, or to taste -- (2 to 4)
  • 1 medium carrot -- chopped
  • 1 stalk celery -- chopped
  • 3 cups vegetable stock or water (or if you eat meat, lamb stock is fabulous here!!)
  • 1 cup heavy cream
  • 1 pinch cinnamon
  • Salt and pepper
    1. Soak lentils in 6 cups of water several hours or overnight; drain. Put lentils, onion, garlic, carrot, celery, chiles and liquid in crockpot. Cover and cook on LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper to taste.

     

     
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