Lentil Soup
4 tablespoons butter
2 tablespoons olive oil
6 large carrots, chopped
2 large onions, chopped
6 celery stalks, chopped
1 chili pepper, chopped
8 ounces mushrooms, chopped
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red crushed pepper
10 cups Water
4 bay leaves
1 1/2 cups lentils
Melt butter and olive oil in large saucepan. Cook red crushed pepper and chili pepper for 30 seconds.
Add onions and cook for 5 more minutes. Add the rest of the ingredients and bring to boil.
Stir the soup. Lower the heat, cover, and simmer for 1 hour.
Yield: 8 to 10 servings
