Lentil Soup

• 1 c. dry lentils
• 4 medium potatoes, peeled and chopped
• 3 medium carrots, chopped
• 1 large onion, chopped
• 3 stalks celery, chopped
• salt as needed
• oregano to taste
• beef seasoning to taste
• garlic powder to taste
• 1 (20 oz.) pkg. Chili 15 Bean mix
• 2 Tbsp. lemon juice
• 2 (20 oz.) cans chili (meatless)
• 1 chopped onion
• 1 Tbsp. vegetable oil
• 1 (27 1/2 oz.) can spaghetti sauce with mushrooms
• 1 (7 1/4 oz.) box macaroni and cheese dinner
• 1 can cream of mushroom soup
• rice, wheat germ, grated carrot, chopped vegetables (optional)

1. Soak beans overnight; cook according to package directions in large, heavy pot.
2. Add lemon juice and chili seasoning (included in bean package).
3. Add canned chili to cooked beans.
4. Saute onion in vegetable oil; add to pot of beans.
5. Stir in spaghetti sauce, macaroni and cheese and optionals as desired.
6. Cook until done, simmering to keep hot until ready to serve.
7. Blend in mushroom soup.
8. Adjust seasoning, adding chili powder if desired.
9. Stir often and add water as necessary while cooking.
10. One cup of sour cream may be stirred in, or serve topped with a dollop of sour cream.
11. Freezes well.
12. Makes up to 20 servings.

lentils, potatoes, carrots, onion, stalks celery, salt, oregano, beef seasoning, garlic, lemon juice, chili, onion, vegetable oil, spaghetti sauce, macaroni, cream of mushroom soup, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863584 (may not work)