Lentil Soup

Ingredients

• One pint lentils
• two quarts cold water
• one onion
• one tablespoonful flour
• two teaspoonfuls butter
• pepper to taste
• celery-salt to taste

Method

1. 1

   Soak the lentils overnight in cold water; drain them the next morning, and put them over the fire with two quarts of water and the onion; simmer for several hours until the lentils are very soft.

2. 2

   If the water boils away too fast, replenish the amount from the tea-kettle.

3. 3

   When the lentils are done, rub them through the colander and return them to the fire; cook the butter and flour together in a small saucepan until the mixture bubbles, and stir it into the soup.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

Lentil Soup. — One pint lentils, two quarts cold water, one onion, one tablespoonful flour, two teaspoonfuls butter, pepper and celery-salt to taste

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