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Lentil Soup

6 oz Red lentils
1 Onion
2 pt Stock
1 tb Tomato puree
1 ts Yeast extract
1 tb Lemon juice
Salt and black pepper
Parsley


Clean and wash the lentils. Place them in a large pan of the stock, with the peeled onions and a large TSP of salt. Bring to the boil and simmer until very soft, about 20 minutes. Cool slightly, remove from the heat and liquidize. Return to the rinsed pan, add lemon juice, tomato puree, yeast extract and black pepper. Reheat and add a little more stock if too thick. Sprinkle with chopped parsley.


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