Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

LENTIL AND TOMATO SOUP

• Lentils, 1 cup.
• Water, 4 cups.
• Nut butter, 1 tablespoonful.
• Salt.
• Onion, 1.
• Stewed tomatoes, 2 cups.
• Browned flour, 1 tablespoonful.

Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.