Egyptian Purée or Lentil Soup.
- Ingredients—1 pint of Egyptian lentils.
- 1 good-sized onion.
- Carrot and turnip.
- 3 sticks of celery, or one dessertspoonful of celery seed tied in a piece of muslin.
- 2 quarts of water, or liquor from a leg of mutton.
- Pepper and salt.
Method.—Wash the lentils thoroughly.
Then boil them in the water with the vegetables, cut in small pieces, from two to three hours, stirring occasionally; when quite cooked, rub through a wire sieve; season to taste.
Make the soup hot in a stewpan, stirring all the time.
Serve with fried croutons of bread.
Note.—This soup is much improved if it is rubbed through a hair sieve, after it has been through the wire sieve.