Creamy Lentil Soup With Croutons

Ingredients

• 1 cup lentils
• 2 cups milk
• 3 tbsp Crisco
• 3 pints stock or water
• 1 onion
• 1 carrot
• 2 stalks celery
• 1 tbsp flour
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup cream
• Croutons for serving

Method

1. 1 Wash lentils, soak for 24 hours, then drain well.
2. 2 Cut onion, carrot, and celery into small pieces.
3. 3 Melt Crisco in a saucepan, add vegetables, cover, and cook gently for 15 minutes.
4. 4 Add stock and simmer for 2 hours, then rub the mixture through a sieve.
5. 5 Return the puree to the pan, add milk and seasonings, and bring to a boil.
6. 6 Moisten flour with 1/2 cup milk or stock, stir into the soup, and simmer for 5 minutes.
7. 7 Stir in cream, adjust seasoning, and serve with croutons.