Recipe - Lentil Soup

2 cup Lentils; dried
10 cup Water
2 Carrots; cut or sliced up
1 Celery; chopped
2 Onion; chopped
2 small Potato; chopped
1/3 cup Barley
2 tablespoon Parsley; dried
2 Bay leaves
2 teaspoon Cumin

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.

HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip