1 c. lentils
1/2 lb. stew beef
Water
3 stalks celery
2 tbsp. butter
1/4 c. onion
2 tbsp. flour
1 tsp. salt (or less)
1/4 tsp. pepper

Soak lentils overnight in 1 quart water. Drain. Dice beef in 1/2 inch cubes. Brown. Boil 1 1/2 quarts water, lentils and beef. Simmer 2 hours.

Chop celery. Add to soup. Simmer 2-3 hours. Saute chopped onion in butter until soft. Stir flour, salt and pepper into butter and onions until smooth. Then stir in 1 cup soup liquid. Return all to soup pot. Stir. Ready to serve.