LENTIL SOUP

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LENTIL SOUP

1 qt. stock made from 1 Ib bacon bones or 4 oz chopped bacon

6 oz. lentils

I small turnip, diced .

1 stalk of celery,

salt and pepper

chopped parsley

1 cup diced carrot

1 cup diced onion

Bring stock to the boil. wash the lentils, and add to the stock. Add the diced carrot, onion, turnip, and chopped celery. Season to taste and simmer in a covered saucepan for 2 hours. Before serving, decorate with chopped parsley.

Lentil soup can be varied by sieving and returning to the pan with 1/2 pint of milk. If desired, the soup can be thickened with 1 tablespoon of flour blended with a little milk. Serves 4-6

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