Lentil Soup


1 1/2 pints (900ml) Beef or Pork Stock
4 oz (100g) Lentils
1 teaspoon Salt
1 oz (25g) Butter
1 dessertspoon Flour
1 Onion
1 small teaspoon Chopped Parsley


1/2 pint (300ml) Hot Milk Method Wash the lentils, cover them with the cold water and soak overnight. Drain off the water, put the lentils in a saucepan with the stock, salt and pepper. Add the onion, peeled and grated, and bring to the boil. Skim and simmer until the lentils are quite soft - about one and a half to two hours. Rub through a sieve (or blend), return to the saucepan. Beat the butter and flour to a paste. Add to the soup and

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