3 c. water
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. snipped parsley
2 tsp. instant beef bouillon
1/2 lb. dry lentils
2 med. carrots, sliced
1 med. onion, chopped
1 c. sliced celery

In a 3 1/2 quart electric crock pot combine all ingredients. Cover; cook on low 8 to 10 hours (or on high 4 to 5 hours). Top each serving with a dollop of sour cream. Makes 4 servings.