Lentil Soup

Ingredients

• 2 pts. of lentils
• a pt. of stock
• 1½ qts. of stock
• crumbs of 2 French rolls
• pepper
• salt

Method

1. 1

   Simmer lentils for 5 minutes, add stock, and stew gently for 1.5 hours.

2. 2

   Fill up with stock and add crumbs.

3. 3

   Soak well, then pass through a sieve.

4. 4

   Season with pepper and salt, boil once more, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.

2 pts. of lentils (which have been soaked in cold water for 2 hrs.\ and a pt. of stock, stew gently for ]4 hr. Fill up with 1% qts. of stock, and add the crumbs of 2 French rolls. When these are well soaked, rut) all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 190 SOUP VARIATION I.— Prepare J^ pt. of lentils, 1 small onion, 1 sprig of parsley, 1 bay leaf, J^ teaspoon of salt, 1 qt. of stock or \y2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 table- spoon of flour, 1 saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with'xroutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put 1 tablespoon of butter in a frying-pan, and when melted add to it 2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper

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