Lentil And Applesauce Soup

1. 1

   Cover 1 pound of dried lentils with water 1 inch higher than lentils in large (4-quart or larger) pan.

2. 2

   Chop coarsely and add the carrots and celery.

3. 3

   Bring to a boil, then reduce heat, cover and simmer for about 1 1/2 hours or until lentils are soft.

4. 4

   During cooking, add 3 generous sprinkles of dried basil, beef bouillon cubes and onion and garlic powders to taste.

5. 5

   Stir to avoid sticking at bottom (4 or 5 times).

6. 6

   At end of cooking, add chunky applesauce to the soup and stir.

7. 7

   Taste.

8. 8

   If you want slightly darker, richer flavor, add Kitchen Bouquet.

9. 9

   Serve with French of Italian bread for lunch.

10. 10

    You have to try this to believe it!

* Per serving · 4 servings · Values may vary.

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