vegetariangluten-freenut-free
Lentil Soup
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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
- One quart of prepared Egyptian red lentils
- two pounds of turnips
- one pound of carrots
- one Spanish onion
- one root of celery
- one ounce of parsley
- two ounces of butter
Method
Wash and pick the lentils; set them on the fire in four quarts of spring water; add the vegetables, and some salt; boil till quite soft; rub through a fine colander or coarse sieve, adding boiling water as required; return it to the pan; season with pepper and salt; stir in the butter, and boil a few minutes.
Nutrition per serving
664Calories
40 gProtein
122 gCarbs
13 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.
Lentil Soup. One quart of prepared Egyptian red lentils, two pounds of turnips, one pound of carrots, one Spanish onion, one root of celery, one ounce of parsley, and two ounces of butter
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