Yaya's Lentil Soup

Ingredients

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

Directions

1. 1

   Soak lentils overnight. Drain.

2. 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. 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. 4

   Dissolve cornstarch in 1/2 cup of cool water.

5. 5

   Add dissolved cornstarch, salt and margarine to lentils. Cook for 5 minutes longer, stirring constantly. Soup with thicken.

6. 6

   Serve hot, topped with fresh, home-made croutons.