Lentil Soup

1 pound dried lentils
5 beef bouillon cubes
1 onion, chopped
1 garlic clove, minced
1 carrot, chopped
1 celery stalk, chopped
1/4 teaspoon dry mustard
salt and pepper

Wash lentils and soak overnight in 3 quarts water.  Do not drain.  Add bouillon cubes, vegetables, and mustard.  Bring to a boil and simmer, covered for 2 hours or until lentils are tender.  If desired, whirl in blender or force lentils and vegetables through a sieve or food mill.  Season to taste with salt and pepper.  Makes 2 quarts.


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