Lentil Soup

Ingredients

• 1 pint red lentils
• 2 onions
• 1 carrot
• 5 turnip
• 2 quarts water
• 2 oz. butter or dripping
• 1 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Wash lentils, soak overnight.

2. 2

   Boil lentils with water and salt without a lid, skimming.

3. 3

   Add chopped vegetables and boil for three hours, skimming frequently.

4. 4

   Press through a colander, season, and serve hot with toasted bread.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 29. The excerpt below is the record exactly as published.

1 pint red lentils. 2 onions. 1 carrot. 5 turnip. LENTIL SOUP. 2 quarts water. 2 oz. butter or dripping'. 1 teaspoonful salt, s teaspoonful pepper. This soup is very nourishing, and to be well made requires a great deal of attention. Wash the lentils through several waters until clean ; soak them in the cold water for a night. Put the lentils, water, and salt into a large saucepan, let them boil without a lid on the pan and skim thoroughly ; unless this be well done the soup will have a rough and coarse taste. Cut the vegetables into small pieces, add them to the lentils, and boil for three hours, skimming frequently. Press through a colander, season to taste, and serve very hot with toasted bread cut into dice separately. TOMATO SOUP. 2 lb. fresh tomatoes or 1 can of tomatoes. 2 onions. 2 oz. ham. 1 lump of sugar. Juice from half a lemon. 1 red carrot. J head celery. 2 pints stock. Pepper and salt. 1 table-spoonful crushed tapioca. Tomatoes are valuable as a wholesome article of diet, and when they cannot be procured fresh, can be had preserved in tins. Put into a stew-pan the butter, ham, sliced onions, carrot, celery, and tomatoes cut into pieces. Put the lid on the pan, and shake the contents over the fire for about five minutes. Add the stock, pepper, and salt, and let all simmer for an hour and a half. Pass all through a hair-sieve, keeping back the skin and seeds ; return to the saucepan with the tapioca. Stir till it boils ; add sugar and lemon-juice, and boil for ten minutes. Serve hot. LEEK SOUP VEGETABLE SOUP— BROTH MAIGRE. 55 LEEK SOUP. 2 quarts stock. I 1 roll. 2 dozen leeks. I Pepper and salt. Use very little more of the leeks than the white, and cut them into pieces about an inch long. Pour boiling water over them, and let them stand for ten minutes ; throw away the water. Put the leeks into a saucepan with the stock, and boil for four or five hours, skimming now and again. When the leeks are quite soft and the soup thickened with them, season to taste, and pour into a hot soup tureen, containing the roll cut into slices and previously dried in the oven. Serve very hot. VEGETABLE SOUP. 6 onions. 3 carrots. 1 turnip. 2 lettuces or 1 cabbage. 2 leeks. 3 oz. dripping. 6 pints water. 4 oz. broken bread. Pepper and salt. Prepare the vegetables, and cut them all very small ; wash and dry them. Melt the dripping in a large saucepan ; add the vegetables, put the lid on the pan, and toss the contents over the fire until all are well mixed. Pour on the water ; let it come to the boil without a lid; add seasonings, and skim well. Boil for half an hour, skimming at intervals as required. Cover, and let simmer for one hour or until the vegetables are thoroughly cooked. Put the broken bread into a hot soup tureen, and pour the boiling soup over it. Cover, and send to table very hot. BROTH MAIGRE. 4 onions. 2 potatoes. 1 cupful of rice. 2 oz. dripping. 1 carrot

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