|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.
Serving size: Complete recipe
Calories 1310 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.4%
Saturated Fat 15.5 g77.5%
Trans Fat 0 g
Cholesterol 61 mg20.3%
Sodium 2463.6 mg102.7%
Total Carbohydrates 201 g66.8%
Dietary Fiber 64.8 g259.3%
Sugars 13.3 g
Protein 78 g155.3%
Vitamin A 16.6% Vitamin C 149.1%
Calcium 31.2% Iron 130.7%
*Based on a 2000 Calorie diet