Cream of Lentil Soup

By debrcovey

Ingredients

• 1 lb. dried lentils
• 8 cups water
• 3 beef bouillon cubes
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 carrot, chopped
• 1/2 lb. salami, cut into small cubes
• 1 cup cream
• 1/2 tsp. dry mustard
• Pepper & salt to taste

Preparation

Step 1

Rinse lentils, cover with water and soak overnight. Do not drain. Add bouillon cubes, vegetables and mustard and bring to a boil. Reduce heat, cover and simmer for 2 hours or until lentils are tender. Add salami, season to taste with salt and pepper and simmer 10 minutes more. Just before serving, add cream.