Cream of Lentil Soup

Ingredients

• 2 cups of Egyptian lentils
• 2 qts. of water
• 1 tablespoon of butter
• 2 large sliced onions
• 2 carrots
• 1 turnip
• 2 cups of milk
• 1 tablespoon of whipped cream
• salt
• pepper

Method

1. 1

   Soak lentils in water for 12 hours.

2. 2

   Simmer gently in the same water.

3. 3

   Fry onions, carrots, and turnip in butter until brown, then add to lentils and cook for 2 hours.

4. 4

   Press through a sieve, return to fire, add milk, and just before serving, add whipped cream and season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.

CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put 1 tablespoon of butter in a frying-pan, and when melted add to it 2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. — Mrs. Allan George, Park Ridge, 111. VARIATION I.— Soak 2 cups of lentils in cold water for sev- eral hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils

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