Cream Of Lentil Soup

• 16 ounces, weight Dry Lentils, Soaked Overnight In Refrigerator
• 1-1/2 cup Low Sodium Vegetable Stock
• 1/2 cups Water
• 1 whole Carrot (peeled, Grated)
• 2 stalks Celery Rinsed, Grated
• 2 whole Shallots, Peeled, Grated
• 1/2 cups Light Cream
• 1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Water
• 1 teaspoon Black Pepper
• 1/2 teaspoons Cumin
• 1/2 teaspoons Dry Ground Mustard

1. After soaking lentils, drain. In a large Dutch oven pot with a lid (or any large soup pot with a lid), add drained lentils, vegetable stock, and water. Stir to mix, place lid on, and cook over medium heat for 45 minutes, stirring while cooking. After 45 minutes, add remaining ingredients. Stir well, reduce heat to medium/low, replace lid and cook 15 more minutes.
2. Serve in soup bowls with croutons, crackers or crusty sliced bread. The soup is so flavorful and one of our favorites. Enjoy!

refrigerator, vegetable stock, water, carrot, stalks celery, shallots, light cream, cornstarch, black pepper, cumin, ground mustard

Taken from tastykitchen.com/recipes/soups/cream-of-lentil-soup/ (may not work)