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.

How To Make:

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.