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Red Lentil Soup

2 T butter (more if no bacon)
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 med. carrot, peeled and grated
1 t Worcestershire sauce
2 t dried chicken stock
1 bay leaf
1 T cider vinegar
3/4 cup red lentils
5 cups of boiling water


Heat the butter in a frying pan. Add the onion and garlic and fry gently until the onions are limp but not brown. Add the grated carrot and cook for about three minutes. Transfer mixture to slow cooker. Add Worcestershire sauce, chicken stock, bay leaf, vinegar and lentils and boiling water. Cover with lid and cook on high for 5 -7 hours or overnight if convenient.

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