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Lentil Soup
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| Stock from boiling ham and bones of roast lamb leg (with bits of meat if possible) - approx 4 pints To this, add 2 stock cubes of both lamb and ham OR if no real stock use 4 cubes of each kind | |
| 1 medium | onion |
| Bit | butter |
| 2 cups | lentils |
| 3 or 4 | celery stalks, diced fine |
| 3 | carrots, diced fine |
| 2 cloves | garlic |
In pressure cooker, put a bit of butter and sauté until soft
Add the stock, lentils and vegetables
Cook under pressure for half an hour or so
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