Ingredients:
- 4 oz lentils
- 1 large onion
- 2 carrots
- 2 pints stock or water
- Bacon scraps
- Salt and pepper
- 2 oz butter or margarine
- ½ oz flour
- ½ pint semi-skimmed or whole milk
Method:
- Wash and soak the lentils overnight. Drain.
- Prepare and slice the vegetables and than lightly fry them in a pan with 1 oz butter or margarine.
- Add the stock, seasoning, bacon scraps and lentils and simmer for 1½ hours until the lentils are tender. Rub the soup through a sieve.
- Melt 1 oz butter or margarine in a saucepan, add the flour, blend well, and let it cook for a minute or two without colouring. Gradually add the lentil puree, stirring all the time. Bring to the boil and cook for 3 minutes.
- Add the milk and re-heat, without boiling, and serve.
Goes well served with croutons of fried bread.
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