Creamy Lentil Soup

• 3/4 cup lentils
• 1 1/4 quarts water
• 1/2 cup oil olive, sunflower, corn
• onion 1 lg.
• 1/2 bell pepper green sweet
• 1 1/2 stalks celery
• carrot 1/2 lg.
• 1 1/2 tablespoons tarragon vinegar
• 1/4 tablespoon rosemary
• 1 tablespoon chives
• onion 1/2 sm.
• 2 sprigs parsley
• salt
• pepper
• 1 dash worcestershire sauce
• Tabasco or Dash Redhot
• 1 cup croutons lightly seasoned and toasted, optional
• 1 cup cream Half and Half or a mock

1. 1. Soak lentils at least 6 hours in the water.
2. 2. After soaking, heat water and lentils until simmering.
3. 3. In another pot, add the oil and saute the vegetables until they become limp, about 5 minutes.
4. 4. Dice or chop all vegetables and add to the pot of lentils, cover and simmer until lentils are tender or easily mashed (15 to 20 minutes).
5. 5. Puree all of this in a blender or food processor, a small quantity at a time. Return to pot or kettle. Add water if the puree is too thick.
6. 6. Add Worcestershire sauce, Redhot sauce, salt, pepper to taste.
7. 7. Stir in cream and allow to simmer for 3-4 minutes.

lentils, water, oil olive, onion, bell pepper, stalks celery, carrot, tarragon vinegar, rosemary, chives, onion, parsley, salt, pepper, worcestershire sauce, redhot, croutons lightly, cream

Taken from www.yummly.com/recipe/Creamy-Lentil-Soup-1651700 (may not work)