Lentil and Tomato Soup

Ingredients

• 12 oz. lentils (soaked)
• 2 grt. of water or liquor in which meat (the roll) or vegetables have been boiled
• 1 oz. margarine
• Small tin of tomatoes (41b.)
• 1 oz. flour
• Onion, carrot, turnip, celery (outside pieces)
• Pepper and salt and herbs

Method

1. 1

   Fry the bacon rinds or bones in the margarine.

2. 2

   Add all the vegetables (cut small) and stir over heat for 5 to 10 minutes until they smell savoury.

3. 3

   Add the tomatoes from the tin and the water and pepper and salt.

4. 4

   Cook gently for 1.5 hours or until the vegetables are tender, stir occasionally.

5. 5

   Remove the bacon rinds.

6. 6

   Add the flour, mixed to a cream with a little milk or water, and boil for a few minutes.

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 8. The excerpt below is the record exactly as published.

LENTIL AND TOMATO SOUP 12 oz. lentils (soaked) 2 grt. of water or liquor in which meat (the Bacon rinds or bones roll) or vegetables have been boiled 1 oz. margarine Small tin of tomatoes (41b.) Onion, carrot, turnip, celery 1 oz. flour (outside pieces) Pepper and salt and herbs

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