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Greek Lentil Soup

1 c Red lentils
1 c Brown lentils
6 c Water
3 Knorr Veg. Cubes
1/2 sm Onion, diced
1 Carrot, diced
1 Rib celery, diced
1/8 ts Celery seed
3 tb Dried potato buds*
1 lg Potato, diced
2 tb Olive oil
2 Bay leaves
2 ts Red wine vinegar (Optional)


Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end, and serve.


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