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Lentil Soup

1 pound lentils
2 tablespoons salad oil
1 large onion, chopped
1 clove garlic, minced
2 quarts water
1 large carrot, sliced
1 stalk celery, sliced
2 teaspoons salt
2 tablespoons white vinegar

Sauté onions and garlic in oil. Add water and lentils, carrots, celery and salt. Cook about one hour or until lentils are done. Adjust for salt and add vinegar. Serves 6 to 8.

"A Taste of Bulgaria" by the Bulgarian-Macedonian National Educational and Cultural Center

Thursday, September 16, 1999

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