To 6 cups water. Add 1 1/2 to 2 cups rinsed lentil beans, bring to boil and simmer 1 hour. While soup is simmering brown 1 chopped green pepper, 1 chopped onion, 2 stalks celery, 2 diced carrots and 2 small diced garlic cloves; brown until vegetables are limp and add to soup mixture and continue simmering.

After 1 hour add 1-2 teaspoons butter to same frying pan, melt and add 1-2 tablespoons flour mixing thoroughly. Add 1 cup each cold chicken broth and cook over heat until thickened. Add this to lentil soup and serve over oysterette crackers.