Lentil Soup

Ingredients

• Half pound of Lentils (Red)
• One Carrot
• Two Cloves
• One and a half ounces of Fat
• One tablespoonful of Flour (for thickening)
• Two quarts of cold Water
• One small bunch of Herbs
• Three small Onions
• Pepper
• Salt

Method

1. 1

   Wash lentils well in several waters; if possible, soak overnight.

2. 2

   Slice onions, cut up the carrot into small pieces.

3. 3

   Put lentils, onions, carrots, herbs, and cloves into a saucepan with the cold water.

4. 4

   Boil for one hour, strain through a coarse sieve.

5. 5

   Melt the fat, add flour, pepper, and salt, then the soup gradually.

6. 6

   Re-heat.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 1. The excerpt below is the record exactly as published.

Lentil Soup. Ingredients « Half pound of Lentils (Red). One Carrot. Two Cloves. One and a half ounces of Fat. One tablespoonful of Flour (for thickening). Two quarts of cold Water. One small bunch of Herbs. Three small Onions. Pepper and Salt

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