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.
RICE AND NUT SOUP
- Vegetable stock, 5 cups.
- Sage, ¼ teaspoonful.
- Rice, 3 tablespoonfuls.
- Salt.
Boil twenty minutes and serve.
BARLEY AND NUT SOUP
- Rice, 2 tablespoonfuls.
- Vegetable stock, 4 cups.
- Barley, ¼ cup.
- Salt.
Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.
NUT AND OLIVE SOUP
- Soup stock, 4 cups.
- Ripe olives, chopped, 12.
- Browned flour, 1 tablespoonful.
- Tomato, strained, ½ cup.
- Lemon juice, 1 teaspoonful.
- Nut butter, 2 tablespoonfuls.
Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.