Lentil Soup

Ingredients

• 4 ozs. Lentils
• i Onion
• i Carrot
• i Turnip
• 2 Pints Stock
• A Little Butter
• A Little Parsley

Method

1. 1

   Wash the lentils; put them in stock and bring to the boil; skim; add seasoning to taste; boil for an hour and a half; grate the carrot and mince the parsley fine; add to soup with the butter when nearly ready to serve.

2. 2

   Serve with sippets of toast.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 2. The excerpt below is the record exactly as published.

i Onion, i Quart Stock. Method. Boil the artichokes, turnip and onion (after cutting small) in a pint of the stock till reduced to a pulp ; rub through a fine sieve ; add rest of stock and boil up ; thicken with a little flour if preferred ; put cream in hot tureen, and add soup gradually. Serve with sippets of toast. Vegetable marrow may be substituted for artichoke if preferred. i Turnip. A Little Cream or Milk. Pepper and Salt to taste. 15 Ingredients. 4 ozs. Lentils. A Little Parsley, i Onion. LENTIL SOUP. i Carrot. A Little Butter, i Turnip. 2 Pints Stock. Wash the lentils ; put them in stock and bring to the boil ; skim ; add seasoning to taste ; boil for an hour and a half ; grate the carrot and mince the parsley fine ; add to soup with the butter when nearly ready to serve. Serve with sippets of toast. SOUP, 2 Quarts of Stock or Water. 2 Carrots, i Turnip. 4 Stalks of Celery. 5 Cloves. Pepper and Salt to Taste. Parsley, and Bay Leaf. Cut the tail and the meat into small pieces, put them into a stew- pan and fry in a little fresh butter till brown ; put all the meat in a muslin bag ; slice the vegetables and fry them in the same butter ; put meat and vegetables into saucepan with the stock or water ; let it boil for ten minutes, stirring all the time ; put the herbs, spices, and sugar into another muslin bag, and add to the other ingredients; simmer slowly for an hour and three-quarters, or until the meat is tender; take the bag containing the meat out ; let soup simmer for another hour , pass through cullender to remove vegetables, which pound ; leplace vegetables and empty meat from bag into soup ; bring to the boil again, and serve very hot. jLO , OX TAIL ingredients. i Ox Tail, i Lb. Gravy Beef. 3 Small Onions. A Teaspoonful of Pepper¬ corns. A Lump of Sugar. A Little Thyme, Marjoram, Method. *7 HARICOT SOUP. ingredients. 2 Lb. Haricot Beans. i Lb. Carrot. 1 Turnip. 2 Onions. 2 Quarts Stock. Seasoning to taste. i Method. Soak beans in water all night; cut up carrot, turnip and onion ; add all to the stock ; boil for three hours ; strain through wire sieve ; season to taste ; heat up and serve with sippets of toast. i8 SCOTCH BROTH, Ingredients. 4 Quarts Stock, i Turnip, i Small Onion, j Small Cabbage. J Lb. Peas, i Stalk Celery (or Top). A Little Parsley

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