|Slices of toast||(as required)|
Soak the lentils for 12 hours.
Take enough leeks to weigh about 1 lb.
after removal of the outer, tougher leaves.
Wash them carefully.
Now arrange them in two bunches: the first, consisting of only the white parts, and the second, of the green parts.
Both go into a saucepan with lentils.
Cover with cold water, add some salt, and boil until the lentils are tender.
Drain the bundle of the white parts of the leeks, make a puree of this together with 5 tablespoonfuls of the lentils, by pressing both through a sieve or by using a food mill.
Moisten with a little of the cooking liquor.
Re-heat the lentils in this puree, and serve.
To make an excellent soup with what remains go through the same process, this time with the green bundle, plus a few potatoes boiled in the same water.
Stir your leek-and-potato puree into this cooking liquor; there's your soup.
Serve with diced toast.
To both these dishes you may add a little butter at the last moment, but it isn't necessary to do so.