Swiss Lentil Soup

Ingredients

• a pint of brown lentils
• one medium-sized onion
• four tablespoonfuls of browned flour
• season with salt

Method

1. 1

   Cook the lentils in boiling water.

2. 2

   Add the onion when the lentils are about half done.

3. 3

   When tender, remove the onion and rub the lentils through a colander.

4. 4

   Add boiling water to make three pints in all, season with salt, reheat to boiling, and thicken with the browned flour rubbed to a cream in a little cold water.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.

Swiss Lentil Soup. — Cook a pint of brown lentils in a small quantity of boiling water. Add to the lentils when about half done, one medium-sized onion cut in halves or quarters. When the lentils are tender, remove the onion and rub the lentils through a colander. Add sufficient boiling water to make three pints in all. Season with salt, reheat to boiling, and thicken the whole with four tablespoonfuls of browned flour

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