6 oz. Egyptian Lentils.
1 large Onion.
3 or 4 outside pieces of Celery.
2 oz. Butter or Nut Margarine.
1 teaspoonful of Corn Flour or Flour.
1 teaspoonful of Marmite.
2 pints of Water or Stock.
Pepper and Salt to taste.
Mince the onion and celery and fry in the butter in a stewpan until brown, add the flour and stir until smooth, then add the water and lentils and simmer for 1 1/2 hours ; add the Marmite, salt and pepper, pass through a fine sieve, and serve with fried sippets of bread.