HUNGARIAN SOUP
Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hour. If the water is absorbed before the lentils are tender, add a little more. At the end of the hour pour over them 6 cups of hot water or stock.
Put 1 tablespoon of butter in a frying pan, and when melted add 1 small onion chopped fine and 1 tablespoon of flour and 1 clove of garlic. When browned add this to the soup and at the same time put in ½ cup of diced potatoes. Let simmer gently for half an hour, then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving.