Lentil And Applesauce Soup

• 1 lb. dried lentils
• 3 carrots
• 3 ribs celery
• 3 sprinkles dried basil
• 4 or 5 beef bouillon cubes
• onion powder to taste
• garlic powder to taste
• 1 medium jar chunky applesauce
• 1 or 2 tsp. Kitchen Bouquet

1. Cover 1 pound of dried lentils with water 1 inch higher than lentils in large (4-quart or larger) pan.
2. Chop coarsely and add the carrots and celery.
3. Bring to a boil, then reduce heat, cover and simmer for about 1 1/2 hours or until lentils are soft.
4. During cooking, add 3 generous sprinkles of dried basil, beef bouillon cubes and onion and garlic powders to taste.
5. Stir to avoid sticking at bottom (4 or 5 times).
6. At end of cooking, add chunky applesauce to the soup and stir.
7. Taste.
8. If you want slightly darker, richer flavor, add Kitchen Bouquet.
9. Serve with French of Italian bread for lunch.
10. You have to try this to believe it!

dried lentils, carrots, celery, sprinkles, onion, garlic, chunky applesauce, kitchen bouquet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195884 (may not work)