Brodo di Lenticchio (Lentil Soup)

Ingredients

• 3 tablespns. dried lentils
• 2 tablespoons milk
• 1 tablespoon butter
• 4 cups soup stock

Method

1. 1

   Cover lentils with water and simmer until soft; put through sieve.

2. 2

   Melt butter in saucepan, add lentils and milk; mix well.

3. 3

   Add a cup of stock, and this to three cups hot stock.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 12. The excerpt below is the record exactly as published.

tablespoons butter i^ cups milk I tablespoon sugar Peel pumpkin, cut into pieces; cook slowly in water with butter, sugar, and salt for two hours on the back of the stove. Drain and add to milk, which has been heated. Bring to a boil before serving. Brodo di Lenticchio (Lentil Soup) 3 tablespns. dried lentils 2 tablespoons milk i tablespoon butter 4 cups soup stock

Cook this with the app: pantry check, scaling, and the assistant.