|Dried lentils||6 Ounce|
|Beef stock/Bacon bones||2 1⁄2 Pint|
|Ground black pepper||1 Tablespoon|
Wash lentils and drain.
Cover with cold water and leave to stand at least 2 hours.
Strain. Place in a large saucepan, with stock and bones, cover, bring to boil, reduce heat and simmer for half an hour, or until lentils are tender.
Add potatoes and simmer a further 20 minutes.
Cream together butter and flour gradually mix into soup, then cook for a few minutes longer.
Add pepper to taste.