Variation I - Lentil Soup

Ingredients

• ½ pt. of lentils
• 1 small onion
• 1 sprig of parsley
• 1 bay leaf
• ½ teaspoon of salt
• 1 qt. of stock
• ½ qts. of water
• a sprig of thyme
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 saltspoon of pepper

Method

1. 1

   Wash lentils and soak overnight.

2. 2

   Drain, add stock, water, bay leaf, thyme, salt, and pepper.

3. 3

   Simmer until lentils are tender (about 2 hours).

4. 4

   Press through a colander and sieve, return to kettle.

5. 5

   Rub butter and flour together, add to soup, stir until boiling, add grated onion, serve with croutons.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.

pts. of lentils (which have been soaked in cold water for 2 hrs.\ and a pt. of stock, stew gently for ]4 hr. Fill up with 1% qts. of stock, and add the crumbs of 2 French rolls. When these are well soaked, rut) all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 190 SOUP VARIATION I.— Prepare J^ pt. of lentils, 1 small onion, 1 sprig of parsley, 1 bay leaf, J^ teaspoon of salt, 1 qt. of stock or \y2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 table- spoon of flour, 1 saltspoon of pepper

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