Lentil Soup

Ingredients

• 1 lb. Lentils
• 1 small Carrot
• 1 large Onion
• 2 ozs. Dripping
• 1 heaped tablespoonful Bisto
• 3 pints Water
• Salt and Pepper

Method

1. 1

   Wash the lentils well, put them into a saucepan, pour over the water, add the dripping, and bring these ingredients to boiling point.

2. 2

   Peel and scald the onion, chop it finely and add it.

3. 3

   Sprinkle in the salt and pepper, moisten the Bisto with tepid water and add it.

4. 4

   Cook slowly for one-and-a-half hours.

5. 5

   Pass through a coarse wire sieve, return the soup to the saucepan, boil up, and then serve.

Nutrition per serving

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 1. The excerpt below is the record exactly as published.

1 large Onion 1 heaped tablespoonful Bisto 1 quart Water Salt and Pepper METHOD—Put the water, Bisto and barley into a saucepan, add salt and pepper, and cook very slowly for one hour. Wash and chop the cabbage, turnip, onion and leeks, add them, and cook slowly for one hour longer. Ten minutes before serving, wash and grate the carrot and add it. BISTO ... + +. The Gravy Maker ee ag C ARROT SOUP INGREDIENTS 2 large Carrots 1 large Potato 1 large Onion : 1 tablespoonful Bisto 1 teaspoonful Celery Salt 1 quart Water Pepper METHOD— Peel, wash, and scald the onion and chop it finely. Scrape, wash and slice the carrots, wash, peel and slice the potato. Put all into a saucepan, sprinkle over the celery salt and pepper, add the water, and simmer for one hour over a very slow fire. Rub all through a coarse wire sieve into a basin, add the Bisto, mixed with a little warm water, and. return to the saucepan. Boil for ten minutes. Serve very hot. | Fe & & & A LENTIL SOCGUP INGREDIENTS 1 lb. Lentils 1 small Carrot 1 large Onion 2 ozs. Dripping ; 1 heaped tablespoonful Bisto 3 pints Water

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