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Cream of Lentil Soup
1 lb Dried lentils
1 md Onion, chopped
1 Clove garlic, minced
1 md Carrot, pared and chopped
1 lg Stalk celery, chopped
3 c Water
1 c Heavy cream
Soak beans in 6 cups of water overnight; drain. Put beans, onion, garlic, carrot, celery, and water to slow cooker. Cover and cook on LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper to taste.
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