Lentil Soup and Broth

No. 10. — Lentil Soup.

I pint lentils.

I turnip.

2 quarts water.

I potato.

li ounces butter.

I teaspoon salt.

I carrot.

I tablespoon minced parsley.

I onion.

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.

No. II. — Lentil Broth.

\ pint soaked lentils.

I

flat teaspoon salt.

I tablespoon pearl barley.

3 peppercorns.

I quart water.

3 allspice, and a small strip

I ounce butter.

of lemon peel, tied in

I shalot sliced.

^ muslin.

Place altogether in a saucepan with the excep-
tion of the salt, which should be added later, and
boil gently for two hours, removing the scum as it
rises. Strain and serve with sippets of freshly-
made toast.

Note, — ^The above will be found a very excellent
substitute for mutton broth, being very nourishing,
and tasty ; when liked a turnip may be added, and
will give additional flavour. The lentils and barley,
which have been strained, may be used in many
ways.

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