2 quarts lentils 10 quarts stock 2 quarts tomatoes 1 cup dry celery leaves 6 sprigs parsley

2 cups chopped onion 5 or 6 tablespoons salt 1 cup margarine 1/2 cup cornstarch 1 teaspoon pepper

Soak lentils over night in plenty of cold water; drain. Cook lentils, celery, parsley, onion, tomato, and stock together two hours, or until soft; rub through strainer. Rub fat and cornstarch together until smooth, add to soup with seasonings, boil five minutes; serve.