Lentil Soup (Bavaria)

Ingredients

• Soak I pint of lentils overnight
• add I quart of stock
• and i pint of water
• some parsley
• 2 leeks
• a bit of celery
• 2 ounces of chopped ham
• an onion
• and a carrot
• salt
• and pepper.
• add a table- spoonful of flour

Method

1. 1

   Soak lentils overnight, drain, and add stock, water, parsley, leeks, celery, chopped ham, onion, and carrot.

2. 2

   Cook for 3 hours, rub through a sieve, add lemon juice, salt, and pepper.

3. 3

   If not thick, add flour mixed with butter.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

LENTIL SOUP. (Bavaria.) Soak I pint of lentils overnight, drain them, and add I quart of stock and i pint of water, some parsley, 2 leeks, a bit of celery, 2 ounces of chopped ham, an onion, and a carrot. Cook 3 hours, rub through a sieve, add the juice of a lemon, salt, and pepper. If not thick and smooth, add a table- spoonful of flour

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