Lentil Soup

Ingredients

• a breakfast-cupful of lentils
• three pints of water or stock
• six or eight sticks of celery
• two onions
• one carrot
• one turnip
• a bunch of soup herbs
• a crust of stale bread

Method

1. 1

   Soak lentils overnight in cold water.

2. 2

   Drain and put in a stewpan with water or stock, celery, onions, carrot, turnip, herbs, and bread.

3. 3

   Bring to a boil, remove scum, and simmer for about four hours until lentils are soft.

4. 4

   Strain, rub through a sieve, and boil again before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 411. The excerpt below is the record exactly as published.

Lentil Soup SOUPS Mile. Francoise’s Poule-au-Pot and dried can be bought, but they are inferior in flavor to fresh vegetables. Lentil Soup. — Put a breakfast- cupful of lentils to soak all night in cold water. Drain them and put them into a stewpan with three pints of water or stock, if it is to be had. The liquor in which pork or bacon has been boiled is excellent for the pur- pose. Put with them six or eight sticks of celery, two onions, one carrot, one turnip, a bunch of soup herbs, and a crust of stale bread

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