Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lentils |
| 6 cups | Water |
| 1 cup | Smoked pork or ham |
| 1 teaspoon | Salt |
| 1 \N | Carrot |
| 1 \N | Sprig parsley |
| 1 \N | Onion; finely chopped |
| 1 \N | Stalk celery; sliced |
| 2 tablespoons | Flour |
| 2 tablespoons | Bacon fat |
| ¼ cup | Sour cream |
Soak the lentils several hours or overnight. Add meat, salt, carrot, parsley, onion & celery. Cook slowly until lentils & vegetables are soft.
Remove the meat. Strain the soup, rubbing the lentils & vegetables through the strainer. Brown the flour in fat. Stir in 1 cup of the soup & cook until thick & smooth. Add remaining soup & more water, if needed, for a pleasing consistency; add sour cream. Heat & serve in wide soup bowls.
Makes 6 servings.
MRS MILTON R. (JOANNE) RHYNARD
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .