Lentil Soup

Ingredients

• Dried lentils, 1/2 pound
• Bouillon, or stock, 3 pints
• Butter, 2 tablespoons
• Flour, 1 tablespoon
• Carrot, a small piece
• Turnip, a small piece
• Onion, a small piece
• Celery, a small piece
• Parsley, a small piece

Method

1. 1

   Wash the lentils and soak them overnight.

2. 2

   In the morning cook them in fresh water until soft — about 2 hours.

3. 3

   Then rub them through a sieve.

4. 4

   Cook the butter and flour in a saucepan until brown.

5. 5

   Add the vegetables and cook for 15 minutes; then add the bouillon, and cook for half an hour; then put in the lentils and rub again through a sieve.

6. 6

   Let this whole mixture now boil for about 10 minutes.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 11. The excerpt below is the record exactly as published.

LENTIL SOUP GERMAN Dried lentils, y^ pound, Bouillon, or stock, 3 pints, Butter, 2 tablespoons, Flour, 1 tablespoon, Carrot, turnip, onion, celery, parsley, a small piece

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