Name: Lentil Soup #01
Ingredients: 1 lb Lentils; 6 c Water; 1 c Smoked pork or ham; 1 ts Salt; 1 Carrot; 1 Sprig parsley; 1 Onion; finely chopped; 1 Stalk celery; sliced; 2 tb Flour; 2 tb Bacon fat; 1/4 c Sour cream

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soup	6	Servings

INGREDIENTS

1	lb	Lentils
6	c	Water
1	c	Smoked pork or ham
1	ts	Salt
1		Carrot
1		Sprig parsley
1		Onion; finely chopped
1		Stalk celery; sliced
2	tb	Flour
2	tb	Bacon fat
1/4	c	Sour cream

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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