Sylvia’s Lentil Soup

6 cups beef or chicken stock (I used chicken)
1 cup dried lentils
1 large onion, diced
2 ribs celery, diced
1 large carrot, diced
1 cup diced turnip
1 tbsp. butter
1 1/2 tsp flour
Salt & Pepper to taste

Wash lentils. Drain and put in large kettle with stock. Boil for 15 minutes. Add vegetables and simmer, covered, until vegetables & lentils are tender (about an hour). Cream butter and flour in a small microwaveable bowl and cook in mw for about 30 seconds. Slowly add a little broth and whisk it into the butter & flour making a think paste. Continue adding a little broth a whisking until the mixture is thin. Add to soup and mix well.

At the end of cooking add some sliced cooked sausage or ham if desired. Cover and simmer for another 15 minutes and serve. Serves 8