Lentil Soup Recipe 1

Instructions Wash lentils; soak twenty-four hours; drain well.

Cut onion, carrot and celery into small pieces, then put them into a saucepan with vegetable shortening, cover, and cook gently for fifteen minutes.

Add stock and simmer 2 hours, then rub through sieve.

Return to pan, add milk, seasonings, and bring to boil.

Moisten flour with 1/2 cup milk or stock, add it to soup and simmer five minutes.

Season to taste and add cream.

Serve with croutons of fried or toasted bread.

Lentils are a small leguminous seed, not so generally known as beans, but an excellent nitrogenous food, containing about 25 per centprotein, more than 50 per centstarch, with over 2 per centfat.

They are not used as much as they ought to be.

Croutons are made by cutting bread into tiny cubes and browning through and through in hot oven or putting into a frying pan with 2 tablespoons vegetable shortening and browning well.

If latter is used great care must be used as the croutons will brown easily.