Lentils were cheap and filling, so this soup was a popular one.
SERVES 4
300 ml (½ pint) lentils
1 small onion
900 ml (1½ pints) water or chicken stock
25 g (1 oz) butter
25 g (1 oz) flour
300 ml (½ pint) milk
salt and pepper
Soak the lentils overnight, then strain them and put into a deep pan. Peel and chop the onion and add it to the lentils with some seasoning and the water or stock. Bring to the boil and simmer until soft, then rub through a wire sieve.
Melt the butter, stir in flour, cook for a minute or two, then add the milk. When boiling, pour on the sieved lentils and re-heat. Serve.