Lentil Soup

Ingredients

• Wash the lentils
• a quart of stock
• a pint of water
• a bay leaf
• a sprig of thyme
• a saltspoonful of pepper
• a level teaspoonful of salt
• a tablespoonful of butter
• one of flour
• a small onion grated

Method

1. 1

   Wash the lentils, cover them with cold water, and soak overnight; in the morning, drain.

2. 2

   Add a quart of stock, a pint of water, a bay leaf, a sprig of thyme, a saltspoonful of pepper, a level teaspoonful of salt, and simmer for about two hours, until the lentils are tender.

3. 3

   Press through a colander, then through a sieve, and return the puree to the kettle.

4. 4

   Rub a tablespoonful of butter and one of flour together, add them to the soup, and stir until boiling.

5. 5

   Add a small onion grated, bring to boiling point, and turn at once into the soup-tureen.

6. 6

   Sprinkle over the soup a tablespoonful of chopped parsley, and serve with croutons.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 2. The excerpt below is the record exactly as published.

LENTIL SOUP Lentil soup has meat value. Wash the lentils, cover them with cold water, and soak over night ; in the morning, drain. Add a quart of stock, a pint of water, a bay leaf, a sprig of thyme, a salt- spoonful of pepper, a level teaspoonful of salt, and simmer for about two hours, until the lentils are tender. Press through a colander, then through a sieve, and return the puree to the kettle. Rub a tablespoonful of butter and one of flour together, add them to the soup, and stir until boiling. Add a small onion grated, bring tO' boiling point, and turn at once into the soup-tureen. Sprinkle over the soup a tablespoonful of chopped parsley, and serve with croutons. To give variety moisten a tablespoonful of flour gradually in a half a cupful of milk, and add it to the soup intead of the butter. GERMAN BROWN BROTH Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion. Put four tablespoonfuls of olive oil in a My Best 250 Recipes 13 saucepan ; add the vegetables and shake until they are a golden brown. Take them out with a skim- mer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper

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