Lentil Soup

Ingredients

• 1 cup lentils
• 1 carrot
• 1 stalk celery
• 1 onion
• 4 cups stock
• 2 tablespoons flour
• 2 tablespoons butter
• 2 teaspoons salt

Method

1. 1

   Soak lentils in water several hours; then drain and add the onions, carrot and celery, cut fine.

2. 2

   Add water and boil ten minutes; place in cooker seven hours.

3. 3

   Remove from cooker; drain and rub through sieve.

4. 4

   Make paste of butter and flour; add vegetables, stock and seasoning.

5. 5

   Heat and serve.

6. 6

   For Cream Lentil Soup add milk instead of stock.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 155. The excerpt below is the record exactly as published.

LENTIL SOUP 1 cup lentils 1 carrot 1 stalk celery 1 onion 4 cups stock 2 tablespoons flour 2 tablespoons butter 2 teaspoons salt

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