Carrot and Lentil Soup

Ingredients

• 4 carrots
• 2 sliced onions
• 1 cut lettuce
• 2 oz. butter
• 2 pints of lentils
• the crumbs of 2 French rolls
• half a teacupful of rice
• 4 quarts of stock

Method

1. 1

   Simmer vegetables in butter for 5 minutes, add soaked lentils and 1 pint of stock, stew gently for 30 minutes.

2. 2

   Fill up with remaining stock, boil for another hour, add crumbs, rub through a tammy, serve over boiled rice.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 12. The excerpt below is the record exactly as published.

Carrot and Lentil Soup. Procure 4 carrots, 2 sliced onions, i cut lettuce and chervil; 2 oz. butter, 2 pints of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 4 quarts of stock

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