Red Lentil Soup.
- Ingredients—1 pint of Egyptian lentils.
- 1 large carrot.
- 3 onions.
- 2 lb. of parsnips.
- 1 sprig of parsley.
- 2 or 3 large crusts of bread.
- 2 quarts of water.
- Pepper and salt to taste.
Method.—Wash the lentils well.
Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.
Rub the soup through a wire sieve, adding pepper and salt to taste.
Make it hot again, stirring all the time, and it is ready to serve.