Lentil Soup

Ingredients

• One half-pound lentils (Egyptian)
• Half a carrot
• Half a turnip
• One stick celery
• One onion
• One ounce dripping
• Two quarts water
• Pepper and salt
• One half-pint milk

Method

1. 1

   Wash the lentils, and soak them overnight in the quart of water.

2. 2

   Prepare the other vegetables, and cut them in slices; strain the water from the lentils, reserving it.

3. 3

   Melt the dripping in a saucepan; add the lentils and other vegetables, and sweat them.

4. 4

   Pour on the water in which the lentils were soaked, add the salt and pepper, and bring to the boil.

5. 5

   Simmer the soup till the vegetables are cooked, stirring frequently whilst cooking.

6. 6

   This will take three or four hours.

7. 7

   When cooked, pass the soup through a colander, or bruise with fork.

8. 8

   Add the milk, and reheat; then serve with fried or toasted bread.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 6. The excerpt below is the record exactly as published.

Lentil Soup. One half-pound lentils (Egyp- tian). Half a carrot Half a turnip. One stick celery. One onion. One ounce dripping. Two quarts water. Pepper and salt. One half-pint milk

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