Lentil Soup

• 1 lb. dry lentils
• 3 qt. cold water
• 1 lb. smoked sausage
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. shortening (not oleo or butter)
• 1/2 c. flour
• 1 large onion
• 2 c. water
• 1 c. milk

1. Clean lentils and remove small stones or other small objects. Place in a large 4 to 6-quart cooking pot.
2. Add water and sausage and bring to a boil.
3. Turn down burner and simmer 1 hour.
4. Add salt and pepper.
5. Just before the hour is up, start making the thickening.
6. Add shortening and diced onion into a large frying pan and slowly brown the onion.
7. After onion is brown, add flour and make a heavy paste.
8. Add 2 cups of cold water and continue to cook until you have a smooth gravy.
9. Take a large strainer and strain the thickening into the soup.
10. You will have the flavor of the onion, but there will not be any pieces in the soup.
11. Add cold milk and bring to a boil.
12. Boil approximately 2 minutes and it is ready to serve.

dry lentils, cold water, sausage, salt, pepper, shortening, flour, onion, water, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496732 (may not work)