Ingredients
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| 900 ml | Stock | |
| 115 g | Lentils | |
| a few pieces | Carrot and Turnip | |
| 30 g | Margarine | |
| 1 tbs | Plain Flour | |
| Salt and Pepper |
Page last updated 15 December 2000
Method
Soak the lentils over night.
Melt the margarine in a pan and then add the strained lentils, and the chunky cut carrot and turnip. Cook slowly for 7 - 10 minutes and then add the stock and seasoning and bring to the boil and simmer for 1.5 hours.
Sieve through a fine sieve and return to the pan and bring to the boil again. Make a rhue with a little butter or margarine and the plain flour. Cook for a few minutes and then slowly add the lentil mixture stirring all the time. When the soup is of the thickness required boil for a further 2 - 3 minutes and serve.
This was one of my mother's war time recipes to make a meal out of whatever she could get. Carrots and Turnips came from the garden. She told me that pulses were always in easy supply.