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Carrot and Lentil Soup

  • 4 carrots
  • 2 sliced onions
  • 1 cut lettuce and chervil
  • 2 ounces butter
  • 2 pints of lentils
  • the crumbs of 2 french rolls
  • half a teacup of rice
  • 4 quarts of stock
Procure 4 carrots, 2 sliced onions, 1 cut lettuce and chervil; 2 ounces butter, 2 pints of lentils, the crumbs of 2 french rolls, half a teacup of rice, 4 quarts of stock. Put the vegetables with the butter in the stew pan, and let them simmer 5 minutes; then add the lentils, which should have been soaked all night, and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumbs of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this and serve like a rascal with a smile on your face.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009
15 min 30 min 45 min

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