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Makes: 10 cups
My family's favorite version of lentil soup. It's easy, inexpensive, and even with a family of 4, there are usually leftovers for a few days :-)
Beef Bouillon Cubes
1 lb bag
Lentil Beans, picked and rinsed
Pepperoni (we use Margherita brand)
Baby Carrots (optional)
Elbow macaroni (optional)
Bring water, bouillon cubes, lentils, and pepperoni to a boil in a large pot. Turn to low and let simmer, uncovered, for about 3 hours or until lentil beans are softened. If you opt to add the baby carrots and celery, you can add them in at the last half hour. We almost always make some kind of pasta on the side and serve the lentil soup over it.
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