Lentil and Potato Stew

Ingredients

• Wash i cup of lentils
• Pare 3 medium sized potatoes
• 1 large onion cut in pieces
• 2 tablespoons vegetable butter
• with additional water to make 3 cups of liquid

Method

1. 1

   Cook lentils with salt until tender.

2. 2

   Cut potatoes into long pieces and put into a saucepan with onion, butter, and broth from lentils.

3. 3

   Add salt and boil gently until vegetables are tender.

4. 4

   Add cooked lentils, shake together, reheat, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 79. The excerpt below is the record exactly as published.

LENTIL AND POTATO STEW Wash i cup of lentils, and cook with salt" to taste, until tender but not broken. Pare 3 medium sized potatoes, cut them into long, slender pieces (4 cups by measure), and put into a saucepan with i large onion cut in pieces, or several small ones. Add 2 tablespoons vegetable butter, and the broth drained from the cooked lentils, with additional water to make 3 cups of liquid

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