11/2 cups brown or green lentils
21/2 cups water (for boiling)
4 cups meat stock 1/2 eriste (homemade pasta)
2 tbsps clarified butter
1 onion, finely chopped
1 tbsp plain flour
1 tsp mint Salt to taste
Serves 4

Wash the lentils and put on to heat in a saucepan with the water. When it comes to a boil turn down the heat and simmer for 40 minutes. Strain the water.

Place the hot meat stock and lentils in a casserole dish. When it boils add the pasta. Melt the butter in a small frying pan and brown the onions. Add the mint, salt to taste and cover. Simmer on a very low heat for approximately one hour, until thickened. Serve in the casserole dish.