GERMAN LENTIL SOUP
- Lentils, ¾ cup.
- Carrot, a few slices.
- Nut butter, 1 tablespoonful.
- Celery, one sprig, or a little celery salt.
- Salt.
- Water, 4 cups.
- Turnips, a few slices.
- Apple sauce, ½ cup.
- Onion, 1.
Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.