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You are here: Home / Soup Recipes / Lentil Soup

August 8, 2010

Lentil Soup

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Ingredients:

1 lb. each of lentils and potatoes
1 large Spanish onion
1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use)
1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones
1 oz. of butter pepper and salt to taste.

 

How to cook Lentil Soup

  • Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion.
  • Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes.
  • When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with snippets of toast.

 

<= See More Soup Recipes

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