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.