Carrot and Lentil Soup

Ingredients

• | lb. lentils
• 5 pts. cold water
• 2 large red carrots
• 2 onions
• 2 oz. dripping or bacon fat
• Salt. Pepper.
• A pinch of sugar.
• 1 tea-cupful boiled rice

Method

1. 1

   Wash the lentils and soak overnight if possible.

2. 2

   Prepare the carrots and onions, cutting them into small pieces.

3. 3

   Melt the fat in a saucepan, fry the carrot and onion for a few minutes, then add the lentils and the soaking water along with the remaining water.

4. 4

   Bring to a boil, add herbs, sugar, and seasoning.

5. 5

   Simmer until lentils and vegetables are soft, stirring occasionally.

6. 6

   Rub the soup through a sieve and return to the saucepan to reheat.

7. 7

   Add cooked rice just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 78. The excerpt below is the record exactly as published.

Carrot and Lentil Soup | lb. lentils. 5 pts. cold water. 2 large red carrots. 2 onions. 2 oz. dripping or bacon fat. A small bunch of herbs. Salt. Pepper. A pinch of sugar. 1 tea-cupful boiled rice

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