Paula’s Lentil-Mushroom Soup

Ingredients-

3 cups chopped onion

1 1/2 cup diced celery

1 1/2 pounds mushrooms, coarsely chopped

1 tablespoon finely chopped garlic

2 tablespoons vegetable oil

1 pound lentils, rinsed and drains

3 quarts water

2 1/2 tablespoons lemon juice

2 1/2 teaspoons paprika

2 1/2 teaspoons salt

sour cream or yogurt for garnish

Instructions-

Saute onions, celery, mushrooms and garlic in oil until soft, about 5 minutes. Stir in lentils and saute 1 minute.

Add water, bring to a boil and reduce to a simmer. Cook, uncovered, over medium heat until lentils are very soft and soup has thickened, about 45 minutes. Stir in lemon juice, paprika, and salt. Serve garnished with sour cream or yogurt.

Serves 8.