Saturday, January 26, 2008

Lentil Soup

4 breakfast-cups lentils
1 carrot
1 turnip
2 onions
4 qts. water
4 sticks celery
2 teaspoons herb powder
1 tablespoon lemon juice
1 oz. butter.

Either the red, Egyptian lentils, or the green German lentils may be used for this soup. If the latter, soak overnight. Stew the lentils very gently in the water for 2 hours, taking off any scum that rises. Well wash the vegetables, slice them, and add to the soup. Stew for 2 hours more. Then rub through a sieve, or not, as preferred. Add the lemon juice, herb powder, and butter (nut or dairy), and serve.

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