Lentils with Prosage

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Source: Mommy Stone

  • 1 cup lentils, dry
  • 1 tbs bakon yeast
  • prosage or saucettes to taste
  • salt to taste

Cook lentils with bakon yeast and salt. Use only enough water to cook lentils. When almost done, crumble the prosage or saucettes into the lentils. Serve hot.