INGREDIENTS:
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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