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Lentil Soup

1 tin lentils (19 oz.)
2 T olive oil
2 green onions, chopped
Ground pepper to taste
1/2 lemon, halved (optional)

In a sauce pan, heat oil and green onions. When hot, add lentils and ground
pepper. Heat through and serve. If you like serve with quartered lemon ...
it will add extra zing and keep the enzymes from acting up. Simple but
delicious.

Makes: 2 servings.

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