Lentil Soup

Ingredients

• 1 pint of Lentils
• 3 pints of water
• a small onion
• a carrot
• a sprig of celery
• 1 dessert-spoonful of salt
• the crumb of two French rolls
• 3 pints more stock

Method

1. 1

   Wash the Lentils and put them in a saucepan with water, onion, carrot, celery, and salt.

2. 2

   Simmer until done.

3. 3

   Drain and pass through a sieve, then return to the saucepan with stock.

4. 4

   Season and boil before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 333. The excerpt below is the record exactly as published.

a small onion and fry till lightly browned, then add 1 handful of beetroot and lettuce-leaves, a few bits of sorrel and some white celery-leaves, all well minced ; stir over the fire for ten minutes, then mix them with the puree; boil up again, add a lump of butter, and when the butter has dissolved turn all into a tureen and serve with sippets of toast. (2) Put two small pig’s ears, singed, washed, and scraped, in a small stockpot with a piece of raw ham, and pour in 3qts. or 4qts. of water ; when boiling, move the stockpot to the side of the fire and let the ears simmer till half done, then add 1 pint of picked and washed Lentils, one onion, and a piece of celery. When the ears and Lentils are done, pass the Lentils through a fine hair sieve, turn the puree into a stewpan, pour the broth in, pass it again through the sieve, and stir over the fire till boiling ; then move it to the side, put the ears, cut in several pieces, in the saucepan, and simmer for a-quarter-of-an-hour. Skim off the fat, turn the puree into a tureen, and serve with crofitons of fried bread. (3) Put the required quantity of Lentils in a saucepan with a bunch of sweet herbs, one onion, a pat of butter, a little salt, and sufficient water to cook them in. When soft, drain, and press them through a hair sieve. Put the puree in a glazing-stewpan with half its quantity of Spanish sauce, reduce, and strain through a fine hair sieve ; finish the puree with butter and meat glaze, and serve while hot. (4) Wash 1 pint of Lentils, and put them in a saucepan with 3 pints of water, a small onion and carrot, a sprig of celery, and 1 dessert-spoonful of salt. When boiling, move the saucepan to the side and simmer the contents till the Lentils are done. When soft, drain the Lentils in a colander, reserving the liquor, then pass them through a fine hair sieve, pouring over them a little of the liquor now and again to help the passing. When done, put the Lentil puree in a stewpan and pour in a sufficient quantity of broth to make soup ; let it simmer gently for half-an- liour, stirring often to prevent burning at the bottom of For details respectinj Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 858 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lentils— continued. the stewpan. When ready to serve mix in Joz. of fresh butter, and when melted pour all into a soup-tureen and serve with sippets of toast. (5) Scrape four carrots, wash one lettuce, and cut them up ; peel two onions and slice them. Put all these into a saucepan with 2oz. of butter, and let them stew for five minutes. Have 4 breakfast-cupfuls of Lentils ready soaked in cold water for two hours, and add them to the vege- tables in the saucepan together with 1 pint of stock, and simmer for half-an-hour ; add 3 pints more stock and boil for an hour. Put in the crumb of two French rolls, and when these are well soaked, mb vegetables, Lentils, and bread- crumb through a wire sieve. Return the soup to the sauce- pan, season with a moderate quantity, of pepper and salt, let it boil up once, and serve. Lentil Puree Soup au Maigre. — Soak 1 pint of Lentils all night ; next morning, put them into a saucepan with some young carrots, turnips, and onions, and a head of celery, all prepared previously. Pour in 4qts. of cold water, and boil the whole gently until the Lentils are quite soft. Pass the soup through a fine hair sieve, rub- bing the vegetables and Lentils through with a wooden spoon ; return it to the saucepan, season to taste with salt and pepper, and boil up again. When ready, pour the soup into a soup-tureen, have ready a plate of sippets of toast or fried bread, and serve. Lentils with Rice. — The Lentils should be placed over- night to soak ; in the morning, drain, put them in a sauce- pan with 3 pints of water to every Alb. of Lentils, and boil gently for two hours. At the end of that time add 1 breakfast-cupful of well- washed rice, a small chopped onion, and about 2oz. of dripping, and continue the slow boiling until the rice is soft, adding more water if necessary. When quite soft, turn the Lentil-and-rice mixture on to a hot dish, and serve. Lentil Sorrp. — Prepare the required quantity of well- flavoured stock, and strain it well to remove all the fat ; mix a few table-spoonfuls of Lentil-flour smoothly with a little of the stock, then stir it into the remainder of the stock. Boil the soup for ten minutes, season to taste with salt and pepper, pour it into a soup-tureen, and serve with a plate of sippets of toast or crohtons of fried bread. Lentil Soup

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