Lentil Soup Recipe 1

• 1 cup lentils
• 2 cups milk
• 3 tablespoons vegetable shortening
• 3 pints stock or water
• 1 onion
• 1 carrot
• 2 stalks celery
• 1 tablespoon flour
• 1 bay leaf
• Salt and pepper to taste
• ¼ cup cream
• Croutons

1. Wash lentils and soak for twenty-four hours. Drain well.
2. Cut onion, carrot, and celery into small pieces, then put them into a saucepan with vegetable shortening, cover, and cook gently for fifteen minutes.
3. Add stock and simmer for 2 hours, then rub through sieve.
4. Return to pan, add milk, seasonings, and bring to boil.
5. Moisten flour with 1/2 cup milk or stock. Add it to soup and simmer five minutes.
6. Season to taste and add cream.
7. Serve with croutons of fried or toasted bread.
8. 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.
9. If latter is used, great care must be used as the croutons will brown easily.

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