Lentil Soup Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 cup lentils, washed 6 cups water (approx.) 3 beef bouillon cubes 1 clove garlic, chopped fine 1 carrot, diced 1 celery stalk, diced 1 tablespoon parsley, chopped 3 large potatoes 2 tablespoons vinegar salt and pepper to taste Add the water to the washed lentils and bring to a boil. Add bouillon cubes, garlic, celery, carrot, parsley and simmer for about 1 1/2 hours. Add potatoes and boil for additional 30 minutes. Add vinegar and salt and pepper to taste.