MILK LENTIL SOUP

1 cup dried lentils
1 small onion
3 cups milk
Salt and pepper
1/ cup cooked bacon, cut in small pieces

Soak the lentils overnight in water.

Drain, cover with fresh water, add sliced onion and cook until the lentils are tender.

Drain, boil down the liquid to about 1/2 cup and press the lentils through a sieve.

Heat the milk, lentils and lentil liquid in a double boiler and season with salt and pepper. Sprinkle bacon on the soup when serving.

Serve 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.