Home › Soups › Cream of Lentil Soup

Cream of Lentil Soup

1 cup dry lentils 3 cups water 3 tablespoons flour 3 tablespoons butter 2 cups milk 2 teaspoons salt Soak the lentils for several hours in three cups of water Cook two to three hours. When tender, rub through the colander, and, if necessary, add hot water sufficient to make one pint of puree. Make a white sauce of the butter, flour and milk, and add gradually to the lentil puree, reheat, salt and serve. This makes one quart.