This requires both time and patience.

After the whole has been rubbed through the sieve the soup must be boiled up, and if made from green lentils it can be coloured green with some spinach extract--( vegetable colouring, sold in bottles).

If made from Egyptian (red) lentils, the soup can be coloured with a few drops of Parisian essence (burnt sugar).

In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning.

In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each help.
LENTIL PUREE A LA SOUBISE .-- This is really lentil soup, made as above, rather thick, to which has been added a puree of onions, made as follows:--Slice up, say four large onions, and fry them brown in a little butter, then boil them in some of the broth of the soup till they are tender.