Recipe

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• 2 1/2 cups dry lentils
• 4 1/2 cups water or 4 1/2 cups stock
• 2 tbsp soup mix ( if not using stock)
• 2 tbsp cornstarch
• 1 tbsp margarine
• 1 tsp salt
• 4 slices stale bread
• 3 tbsp olive oil
• 1 dash garlic powder
• 1 dash paprika
• 1 dash cumin
• 1 dash salt

• 1 Soak lentils overnight. Drain.
• 2 Place lentils in a large pot and cover with water or stock (approx. 4 1/2 cups). If using water, flavour with soup mix. Cover pot and simmer for 30 minutes or until lentils are cooked through.
• 3 While lentils are cooking make croutons: Cut bread into small cubes. Coat the bread pieces with oil, salt & spices. Fry on med heat until crispy and golden brown on all sides. Lay on paper towel until ready to use. This will soak up some of the excess oil.
• 4 Dissolve cornstarch in 1/2 cup of cool water.
• 5 Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.
• 6 Serve hot, topped with fresh, home-made croutons.