Home › Fireless Cookery › Lentil Soup

Lentil Soup

1 cup lentils 1 carrot 1 stalk celery 1 onion 4 cups stock 3 tablespoons flour 2 tablespoons butter 2 teaspoons salt Soak lentils in water several hours; then drain and add the onions, carrot and celery, cut fine. Add water and boil ten minutes; place in cooker seven hours. Remove from cooker; drain and rub through sieve. Make paste of butter and flour; add vegetables, stock and seasoning. Heat and serve. For Cream Lentil Soup add milk instead of stock. 3 pounds lean beef 2 quarts cold water A little celery 1/2 small onion