Lentil Soup

Ingredients

• 1 pint lentils
• 1 carrot
• 1 onion (parboiled)
• Celery strips, leaves or seeds to taste
• 1 oz. butter, dripping, or clarified fat
• 3 pints cold water
• Salt and pepper to taste

Method

1. 1

   Wash the lentils in several waters; if whole lentils are used, soak them overnight.

2. 2

   Melt the butter or dripping in a saucepan, cut up the onion and celery, and put them with the lentils into the saucepan.

3. 3

   Simmer over the fire for five minutes, stirring occasionally.

4. 4

   Add the water, stir well, and simmer for 1 to 2 hours, or until quite soft.

5. 5

   Pour the soup through a wire sieve, rubbing the vegetables through with a wooden spoon, return the soup to the saucepan, season to taste, and let it boil up before serving.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 20. The excerpt below is the record exactly as published.

1 pint lentils. 1 carrot. 1 onion (parboiled). Celery strips, leaves or seeds to taste. 1 oz. butter, dripping, or clarified fat. 3 pints cold water. Salt and pepper to taste

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