Lentil Soup

Lentil Soup

Bacon
4 Tablespoon Lentils
Meat bones
1 Cup of Scraps of Carrot, Turnip, and outside stick of Celery
1½ pints Water or Vegetable Broth
1 Tablespoon Flour
½ teaspoon Milk

Melt fat, add vegetables, grated or cut into small pieces. Add some bacon: Fry without browning. Add the water or stock bring to boiling point and simmer gently until tender, about 45 minutes. Mash vegetables against the sides of the saucepan; remove the meat bones if used. Mix the flour to a smooth thin paste with some of the milk. Add with the remainder of the milk to the soup; allow to boil for 5 minutes season carefully and serve with toast.


Source: Food Education Memo No. 3 Published by H.M. Stationery Office