MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: LENTIL SOUP
  Categories: Soups
       Yield: 6 servings
       1    Onion; sliced in rings
       3    Celery stalk w/leaves;
     1/2 lb Carrot; peeled/chopped
       2 T  Oil
       1 lb Lentils
       6 c  Chicken stock
       1    Ham bone
       3    Garlic clove
       1    Bay leaf
       1    Bouquet garni
       1 lb Elgin sausage
   Saute the onion and celery and carrots in olive oil.  Wash lentils and
   put in pot with chicken stock with ham bone, bouquet garni, chicken
   stock, and bay leaf.  Cook until lentils are mushy (less than one hour).
   Remove the bay leaf, and puree the mixture.  If puree is too thin, add
   some water. Season to taste with salt and pepper.  Cut up sausage and
   add to the soup.
                                   -- Linda Graham
 * Sam Waring
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