Lentil and Tomato Soup
Lentils, 1 cup.
Water, 4 cups.
Nut butter, 1 tablespoonful.
Salt.
Onion, 1.
Stewed tomatoes, 2 cups.
Browned flour, 1 tablespoonful.
Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.