Yield: 2 quarts.
Cooking time: 1 hour to 1hout 38 minutes.

Ingredients:

• 1/4 cup finely chopped celery.
• 1/2 cup (1 medium) finely chopped onion.
• 6 cups water.
• 1 pound dried lentils.
• 1 teaspoon salt.
• 1/4 teaspoon pepper.
• 1 bay leaf.
• 2 Tablespoons parsley flakes.

Method:

1. Combine celery and onion in a 4 quart casserole dish.
2. Heat 4 to 8 minutes or until vegetables are tender.
3. Add water.
4. Heat 10 to15 minutes or until boiling.
5. Add remaining ingredients.
6. Set oven at defrost.
7. Cover and heat 45 minutes to 1 hour 15 minutes or until beans are tender.
8. Stir after first 30 minutes of heating.
9. Add 1/2 to 3/4 cup water after 45 minutes, if necessary.
10. Let stand covered for 15 to 20 minutes.
11. Remove bay leaf.
12. Mash beans with a vegetable masher.
13. Serve hot.