Stewed Lentils

Ingredients

• 1 lb. lentils
• 1 lb. onions (parboiled or scalded whole)
• 3 or 4 medium-sized carrots
• 2 or 3 medium-sized turnips
• 1 tablespoonful chopped parsley or mint
• 1 quart cold water or stock
• A little dripping
• Vinegar, salt and pepper to taste

Method

1. 1

   Prepare the lentils as for soup, then put them into a stewpan with the water and dripping, and simmer for 1.5 hours or until soft.

2. 2

   Cook the onions with the lentils for 30 minutes to 1 hour, according to size.

3. 3

   Cut the carrots and turnips into strips and cook them separately in boiling salted water.

4. 4

   For serving, take the onions out and place them in the center of a dish, stir the parsley and seasoning into the stew, let it boil a few minutes and add the vinegar; pour it around the onion and pile the carrots and turnips on top.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 28. The excerpt below is the record exactly as published.

STEWED LENTILS. Ingredients : — 1 lb. lentils. 1 lb. onions (parboiled or scalded whole). 3 or 4 medium-sized carrots. 2 or 3 „ „ turnips. 1 tablespoonful chopped parsley or mint. 1 quart cold water or stock. A little dripping. Vinegar, salt and pepper to taste

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