Lentil Soup

Ingredients

• One pint of Red Lentils
• One Onion
• Three sticks of Celery
• One ounce of Dripping
• Pepper and Salt
• Two quarts of Water

Method

1. 1

   Soak the lentils all night in cold water.

2. 2

   Put the dripping into a saucepan, wash the lentils well, and put them in the saucepan, with the sliced onion, and the celery cut in small pieces; put the saucepan on the fire and stir for five minutes.

3. 3

   Now add two quarts of cold water.

4. 4

   Let the soup boil gently till the lentils are quite soft.

5. 5

   Pass the soup through a hair sieve, pour it back into the saucepan, add pepper and salt to taste, and warm it again over the fire.

6. 6

   Fried bread should be served with it.

7. 7

   If celery is out of season, the seed may be substituted for it.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 29. The excerpt below is the record exactly as published.

Lentil Soup. Ingredients. One pint of Red Lentils. One Onion. Three sticks of Celery. One ounce of Dripping. Pepper and Salt. Two quarts of Water

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