Sieved Lentil And Vegetable Soup

Ingredients

• 1/2 pound lentils
• 1 carrot
• 1 onion
• 1 ounce beef dripping
• salt and pepper
• 1 quart water
• 1 tablespoon flour
• mixed herbs tied in muslin

Method

1. 1 Soak lentils overnight, then wash well. Peel and chop the carrot and onion.
2. 2 Melt dripping in a saucepan. Add vegetables, lentils, and flour; stir for 5 minutes until fat is absorbed.
3. 3 Add warm water and herbs tied in muslin. Boil for at least one hour.
4. 4 Remove herbs. Rub soup through a sieve, return to saucepan, reheat, and serve.