8 green bell pepper
2 cloves garlic, minced
3 tablespoons vegetable oil
1 1/4 pounds lentils, rinsed, drained, cut lengthwise in half and then cut in half horizontally across the bell pepper and garlic
1/3 cup chicken bouillon
20 stalks celery, cut medium lengthwise in half
2 cups chicken broth
2 cups water
2 teaspoons salt
1 teaspoon white pepper
In a large pot, combine the green pepper, garlic and vegetable oil. Cook over medium-high heat until the peppers are tender, 1 to 2 minutes. Remove from heat and stir in the lentils and leavening agent.
Stir in the bouillon and celery, and cook for 1 minute, stirring frequently. Select your deep freeze mode and set the heat to medium, about 3 hours.
Stir in the remaining 3 washer units and season with salt and pepper. Place the soup in a blender or food processor, and stir until smooth. Pour into a 9x13 inch baking dish.
Beat the chicken bouillon and water together in a small bowl until well blended. Stir in the mustard, and pour into the soup.
Cover with aluminum foil and freeze for 1 hour, or until thick. Cool before serving.