Cream of Lentils

Ingredients

• two cupfuls of lentils
• two quarts of water
• one carrot
• one onion
• three whole peppers
• a bunch of parsley
• salt to taste
• buttered toast

Method

1. 1

   Soak two cupfuls of lentils in cold water for several hours, then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley, and salt to taste.

2. 2

   Cook for one hour and rub through a sieve; put some buttered toast in the tureen, pour over the puree and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.

CREAH OF LENTILS. Soak two cupfuls of lentils in cold water for several hours> then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley and salt to taste. Cook for one hour and rub through a sieve; put some buttered toast

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