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(Soups.) - (The Art Of Living In Australia)

1 lb. Split Lentils--2d.

1/2 oz. Butter--1d.

3 Onions and 2 doz. Peppercorns

1 teaspoonful Sugar

3 quarts Water


Total Cost--4 d.

Time--Four Hours.

Wash the lentils well in two or three waters and put them into a
saucepan with the onions, peppercorns, sugar, salt, and half the
butter, and sweat them for five minutes. Pour over the boiling water
and boil steadily for four hours. If the soup gets too thick, pour in a
little more water or stock. Rub through a sieve and return to the
saucepan; stir in the butter, salt, and pepper to taste. Boil up and
Lentil soup is one of the most nourishing of all soups, and
particularly nice during the winter months.

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Soak two cups of lentils over night in cold water. Drain and add to a
sliced onion which has been browned in two tablespoons of drippings;
when these have been fried for five minutes, add three stalks of celery
cut in small pieces or some celery seed, pepper and salt to taste, and
two quarts of warm water, boil all these slowly, stirring occasionally
until the lentils are quite soft. Pass all through a sieve, return to
saucepan heat again and serve.

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Made same as Dried Pea Soup. One cup of strained tomatoes may be added
or small slices of sausage.

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Soak one cup of lentils over night. Drain and boil slowly for one hour
in water containing one-half teaspoon of baking soda, drain and boil
again very gently in fresh water; when the lentils are tender drain off
most of the liquid and return to the fire. Add two tablespoons of
butter, or butter substitute, two teaspoons of salt, and one-half
teaspoon of sugar. Bring three cups of milk to a boil in the
double-boiler. Just before serving mash the lentils through a strainer
directly into the milk. Serve in cups and pass croutons with the soup.

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German Lentil Soup.

Soak the herring over night; remove the milch and mash fine. Cut off
the head, skin and bone; chop the herring; add chopped apples,
pickles, potatoes, olives and capers. Put in the salad bowl; then add
the yolk of a hard-boiled egg to the mashed milch, mustard, 1
teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
lemon-juice, salt and pepper. Pour the sauce over the salad and
garnish with olives and sliced lemon.

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Lentil Soup


One half pound of lentils, one carrot, one onion, one ounce dripping,

salt, pepper corns, one quart of water, one tablespoon of flour. Soak

the lentils all night, wash well, scrape carrot, and onion cut up. Put

the dripping into a saucepan, when warm, put in vegetables, lentils and

flour. Stir for five minutes until all fat is absorbed, add the water

warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub

through a sieve, return to saucepan. Reheat and serve.

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Lentil Soup

(Zuppa di lenticchie)

The lentil soup is prepared in the same way as the bean soup, only

substituting lentils for beans. A good combination is that of lentils

and rice. The nutritive qualities of the lentils are not sufficiently

known in this country, but all books on dietetics speak very highly of


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Lentil Soup

Lentils are very nutritious, and form the basis of a most

excellent soup; but they are little used in American cookery. Soak a

pint of dry lentils for two hours; put them in a saucepan; add two

quarts of cold water, half an onion, two or three celery tops, salt,

whole peppers, and two or three ounces of the small end of a ham. Boil

gently for three hours; add a little more hot water, if the quantity has

been reduced by boiling, pour through a sieve, remove the ham, onion and

celery; rub the lentils through a sieve, return to the soup; whisk it

thoroughly; taste for seasoning, and serve with croutons.

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Lentil Soup

1 pint lentils.

2 quarts water.

1 1/2 ounces butter.

1 carrot.

1 onion.

1 turnip.

1 potato.

1 teaspoon salt.

1 tablespoon minced parsley.

Slice the vegetables and fry in the butter for five minutes, place them

in a saucepan with the lentils and water and boil one and a half hours;

add salt and a little pepper if liked. Strain, replace in the saucepan,

add the parsley, boil for three minutes, and serve.

Note.--The solid part which is strained away should on no account be

wasted, but will be found excellent for making lentil puddings, pies,

stews, etc.

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Lentil Soup

For two quarts of soup half a pint of yellow lentils,

(cost five cents,) washed, and put to boil in three pints of cold water,

with one cents' worth of soup greens, and boiled gently until the

lentils are soft enough to break between the fingers; every half hour a

gill of cold water should be added, and the lentils again raised to a

boiling point, until they are done; they should then be passed through a

sieve with a wooden spoon, using enough of the liquor to make them pass

easy, and mixed with the rest of the soup; it should be seasoned with

salt and pepper, and is then ready to simmer for half an hour, and serve

hot, with dice of fried bread half an inch square, like those used for

pea soup, or with bits of stale bread. A plentiful dinner of lentil soup

and bread costs only about ten cents.

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