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Lentil Soup

2 c Dried lentils
2 qt Water
1 Ham bone
1/2 c Celery; diced
1 md Onion; cut fine
2 tb Flour
2 ts Salt
1/4 ts Pepper


Soak washed lentils overnight in 1 quart water. Drain. Add remainder of water, ham bone, celery, and onion. Pressure cook at 15 lbs. pressure for 30 minutes. Reduce pressure. Remove ham bone and skim fat from stock. Mix flour and seasonings to a paste with a little of the stock. Add to soup mixture and cook for a few minutes over low flame until smooth and thickened.




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