Lentil Stew

Ingredients

• 3 large onions
• a few leeks
• 3 carrots
• 3 turnips
• half a head of celery
• 2 lbs. of potatoes
• 1/2 pint of water
• 1/2 pint of lentils
• a little powdered thyme
• pepper and salt

Method

1. 1

   Prepare and slice the vegetables and well wash the lentils, put them all into a stewing-jar or saucepan with the water, pepper and salt, and stew gently for one hour and a half; then add the potatoes, and continue cooking until they are tender.

2. 2

   Add more water, if necessary.

3. 3

   A little celery greatly improves the flavour of this dish.

4. 4

   Peas can be cooked in the same way.

Nutrition per serving

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 16. The excerpt below is the record exactly as published.

Lentil Stew Ingredients. — 3 large onions, a few leeks, 3 carrots, 3 turnips, half a head of celery 2 IPs. of potatoes, IJ pint of water, ^ pint of lentils, a little powdered thyme, pepper and salt. Method. — Prepare and slice the vegetables and well wash the lentils, put them all into a stewing- jar or saucepan with the water, pepper and salt, and stew gently for one hour and a half ; then add the potatoes, and continue cooking until they are tender. Add more water, if ■ ecessary. A little celery greatly improves the flavour of this dish. Peas can be cooked in the same way. 54 COOKERY FOR SMALL IKXOMES Potato Pie Ingredients. — 3 lbs. of potatoes,

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