Lentils with Tomatoes

Ingredients

• 1 pint of Lentils
• a sufficient quantity of tomato sauce
• season to taste with salt
• season to taste with pepper
• loz. of butter

Method

1. 1

   Wash and boil the Lentils until tender.

2. 2

   Drain and mix with tomato sauce, season, and simmer.

3. 3

   Add butter before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 334. The excerpt below is the record exactly as published.

1 pint of Lentils, and put them in a saucepan with 3 pints of water, a small onion and carrot, a sprig of celery, and 1 dessert-spoonful of salt. When boiling, move the saucepan to the side and simmer the contents till the Lentils are done. When soft, drain the Lentils in a colander, reserving the liquor, then pass them through a fine hair sieve, pouring over them a little of the liquor now and again to help the passing. When done, put the Lentil puree in a stewpan and pour in a sufficient quantity of broth to make soup ; let it simmer gently for half-an- liour, stirring often to prevent burning at the bottom of For details respectinj Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 858 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lentils— continued. the stewpan. When ready to serve mix in Joz. of fresh butter, and when melted pour all into a soup-tureen and serve with sippets of toast. (5) Scrape four carrots, wash one lettuce, and cut them up ; peel two onions and slice them. Put all these into a saucepan with 2oz. of butter, and let them stew for five minutes. Have 4 breakfast-cupfuls of Lentils ready soaked in cold water for two hours, and add them to the vege- tables in the saucepan together with 1 pint of stock, and simmer for half-an-hour ; add 3 pints more stock and boil for an hour. Put in the crumb of two French rolls, and when these are well soaked, mb vegetables, Lentils, and bread- crumb through a wire sieve. Return the soup to the sauce- pan, season with a moderate quantity, of pepper and salt, let it boil up once, and serve. Lentil Puree Soup au Maigre. — Soak 1 pint of Lentils all night ; next morning, put them into a saucepan with some young carrots, turnips, and onions, and a head of celery, all prepared previously. Pour in 4qts. of cold water, and boil the whole gently until the Lentils are quite soft. Pass the soup through a fine hair sieve, rub- bing the vegetables and Lentils through with a wooden spoon ; return it to the saucepan, season to taste with salt and pepper, and boil up again. When ready, pour the soup into a soup-tureen, have ready a plate of sippets of toast or fried bread, and serve. Lentils with Rice. — The Lentils should be placed over- night to soak ; in the morning, drain, put them in a sauce- pan with 3 pints of water to every Alb. of Lentils, and boil gently for two hours. At the end of that time add 1 breakfast-cupful of well- washed rice, a small chopped onion, and about 2oz. of dripping, and continue the slow boiling until the rice is soft, adding more water if necessary. When quite soft, turn the Lentil-and-rice mixture on to a hot dish, and serve. Lentil Sorrp. — Prepare the required quantity of well- flavoured stock, and strain it well to remove all the fat ; mix a few table-spoonfuls of Lentil-flour smoothly with a little of the stock, then stir it into the remainder of the stock. Boil the soup for ten minutes, season to taste with salt and pepper, pour it into a soup-tureen, and serve with a plate of sippets of toast or crohtons of fried bread. Lentil Soup au Maigre. — (1) Soak \ pint of Lentils for twenty-four hours, then put them into a saucepan with rgall. of water, and boil gently until quite soft, pouring in more boiling water occasionally to keep up tlio original quantity. When the Lentils are about three-parts done, put in with them a small stick of celery in convenient lengths, and season to taste with salt and pepper. Turn the soup into a soup-tureen, and serve while very hot with a plate of sippets of toast or small crohtons of bread fri id br iwn in butter. (2) Mix 6 table-spoonfuls of Lentil-flour smoothly with a small quantity of nicely-flavoured vegetable stock, then stir it gradually into 5 pints of the same stock. Pour the whole into a saucepan, and boil for ten or fifteen minutes, stirring at the same time. Move the soup off the fire, put in 2oz. of butter, broken into small pieces, and when it has dissolved pour the soup into a soup-tureen. Serve while very hot, with a plate of sippets of toast or small croft tons of bread fried brown in butter. Lentils with Tomatoes. — Wash the Lentils, put them in a saucepan with plenty of cold water and boil until tender. Next drain thoroughly, put them in a stewpan with a sufficient quantity of tomato sauce to cover, season to taste with salt and pepper and a small quantity of grated nutmeg, and let them simmer at the edge of the fire for a few minutes. When ready, put loz. of butter

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