vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lentil Soup
From The Times cook book, no. 2, 1905
Serves 6
This should make two quarts of soup when done.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.
one quart cold water; next day shave fine onions, celery and tomatoes, put in kettle with lentils, thyme and sage, with water lentils were soaked in, adding two more quarts cold water, simmer for two hours; when cooked rub through colander, and ten minutes before serving add olive oil. If flavor of oil is not liked, add lump of butter size of an egg
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