Lentil Soup

Ingredients

• two quarts of water
• six ounces soaked green (German) lentils
• two cleaned potatoes
• one sliced carrot
• one sliced turnip
• a head of celery
• half a dessertspoonful brown sugar
• two tablespoonfuls of oatmeal
• one of flour
• a cupful of the stock
• a teaspoonful ground Jamaica pepper
• a couple of spoonfuls of good mushroom ketchup

Method

1. 1

   Boil the water and add lentils, potatoes, carrot, turnip, celery, and brown sugar.

2. 2

   Boil for three hours and rub through a sieve.

3. 3

   Brown oatmeal and flour, smooth with stock, add pepper and mushroom ketchup.

4. 4

   Boil for three minutes and serve with toast or fried crotons.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

two quarts of water. Now add six ounces soaked green (German) lentils, two cleaned potatoes cut in halves, one sliced carrot, one sliced turnip, a head of celery, half a dessertspoonful brown sugar. Boil for three hours and rub through a sieve. Brown two table- spoonfuls of oatmeal and one of flour, smooth with a cupful of the stock, add a teaspoonful ground Jamaica pepper and a couple of spoonfuls of good mushroom ketchup

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