Lentil Soup

900 ml (1 1/2 pints) water

5ml (1 teaspoon ) brewer’s yeast extract

275 g (10oz) lentils

1 garlic clove, chopped or crushed

1 onion, chopped

15ml ( 1 tablespoon ) tomato puree

300 ml (1 1/2 pints ) semi - skimmed milk

salt and pepper

Heat a little of the water in a small saucepan, add the yeast extract and stir until dissolved. Place the remaining water in a large pan, add the dissolved yeast extract and the lentils . Cover the pan, bring to the boil and leave for a few seconds. Then remove the pan from the heat and leave it to stand overnight.

Next day, bring the pan of lentils to the boil and add carrot, garlic, onion and tomato puree. Simmer, covered, for one hour. Blend the flour with a little of the milk to make a smooth paste, then stir into the remaining milk. Add this mixture to the pan, stirring all the time, add salt and pepper to taste, and simmer for 2 minutes until the soup has thickened.

Serve with toast

Serves 4

DR. Reg Saynor