vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lentil Soup
From Recipes for the million, 1891
Serves 4
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
Method
Nutrition per serving
626Calories
29 gProtein
122 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein29 g
Carbohydrates122 g
Fiber15 g
Sugars1.9 g
Total Fat3.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium843 mg
Potassium871 mg
Calcium296 mg
Iron31 mg
Magnesium85 mg
Phosphorus349 mg
Zinc3.9 mg
Copper1.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate299 mcg
Choline12 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 131. The excerpt below is the record exactly as published.
LENTIL SOUP. — Wash a pint of red lentils in cold water; grease the inside of a saucepan with butter, put in the lentils with an onion cut in quarters, and three sticks of celery cut in pieces, cover the saucepan with the lid, and set it over the fire for five minutes, stirring once or twice to prevent burning ; then pour in three pints of boiling water
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