Recipe Source: Hearty Stews, Soups and Casseroles from Great American Recipes Soups & Sandwiches Recipe File Serving Size: 5 to 6 servings Have this recipe emailed to you!

French Quarter Lentil Soup Amount Ingredient 1 cup dried lentils 2 tablespoons butter or margarine 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, shredded 4 cups beef broth 1 cup water 1/2 teaspoon Worcestershire sauce   Red pepper sauce, to taste 1 cup half-and-half 1/2 cup minced ham, optional   Salt, to taste   Pepper, to taste

Preparation Instructions:

1. Melt butter in a large, heavy saucepan.

2. Saute the onion, celery and carrot until softened.

3. Stir in the broth and water.

4. Rinse the lentils. Sort over. Add to the soup. Bring to a boil.

5. Lower heat to a simmer. Cover. Cook for about 1 hour or until lentils are easily mashed.

6. Puree half of the mixture, using a food processor, blender or food mill.

7. Return all of the soup to the saucepan. Stir in the Worcestershire sauce, red pepper sauce, half-and-half and minced ham, if used.

8. Heat soup, but do not boil. Taste. Season with salt and pepper, if desired.

Good served with: Rolls with herb butter or herb biscuits.

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