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Lentil Soup

Name: Lentil Soup
Yield: 6 servings
Ingredients: three quarts water; one cup red lentils; two large tomatoes; two large onions; one-quarter teaspoon thyme; one-third teaspoon sage; two stalks of celery; one-quarter cup olive oil

From The Times cook book, no. 2, 1905

Serves 6

If oil flavor is not liked, substitute with butter.

Presented as published in 1905. 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

144Calories

9 gProtein

27 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein8.6 g

Carbohydrates27 g

Fiber4.8 g

Sugars3.2 g

Total Fat0.9 g

Saturated Fat1.6 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium33 mg

Potassium425 mg

Calcium52 mg

Iron2.6 mg

Magnesium35 mg

Phosphorus121 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A18 mcg

Vitamin E0.2 mg

Vitamin K4.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate81 mcg

Choline5.8 mg

Caffeine0 mg

Water571 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.

LENTIL SOUP. Edith Rhynd, Brookside avenue, Redlands, Cal.— Three quarts water; salt, one cup red lentils (Egyptian,) two large tomatoes, two onions, one-quarter teaspoon thyme, one-third tea- spoon sage; two stalks of celery with small leaves, one-quarter cup olive oil

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