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Lentil Soup

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

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.

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