Lentil Soup

Ingredients

• 1 cup of lentils
• 2 onions
• 2 carrots
• 2 leeks
• 1 quart of water
• 1 dessert-spoonful of salt
• some slices of bread
• a little olive oil

Method

1. 1

   Soak lentils overnight.

2. 2

   Boil them until tender enough to pass through a sieve with onions, carrots, leeks, water, and salt.

3. 3

   Place bread slices in a tureen, pour olive oil over them, and then pour the strained soup over the bread.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 7. The excerpt below is the record exactly as published.

LENTIL SOUP (French) Soak overnight I cup of lentils ; the next day boil them until tender enough to pass them through a sieve with 2 onions, 2 carrots, 2 leeks, i quart of water, i dessert-spoonful of salt. Cut some slices of bread and place them in the bottom of a tureen and pour over them a little olive oil

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