Lentil Soup

• ½ lb green lentils
• 2 pints water or beef stock
• 1

Soak the lentils overnight. Bring them slowly to the boil in the water or stock, and skim. In a separate pan soften the finely chopped onion, garlic and sliced celery in a little butter. Add the lentils in their boiling stock and the potato cubes. Season with salt and pepper. Simmer gently until the lentils are cooked, about one hour. The soup should be a rich dark brown and is very filling.