1/4 c. margarine 1 c. chopped celery 1 c. sliced carrot 1/2 c. chopped onion 1 c. dried lentils 2 cloves garlic, minced 1 bay leaf 2 c. chicken stock 1 tomato, peeled and chopped 1 tsp. salt 1/4 tsp. pepper Melt butter; add vegetables, garlic and bay leaf. Saute until tender. Add remaining ingredients and enough water to cover. Simmer until lentils are tender, 30 minutes. Puree in blender.
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