Lentil Soup Recipe

Lentils are very nutritious, and form the basis of a most

excellent soup; but they are little used in American cookery. Soak a

pint of dry lentils for two hours; put them in a saucepan; add two

quarts of cold water, half an onion, two or three celery tops, salt,

whole peppers, and two or three ounces of the small end of a ham. Boil

gently for three hours; add a little more hot water, if the quantity has

been reduced by boiling, pour through a sieve, remove the ham, onion and

celery; rub the lentils through a sieve, return to the soup; whisk it

thoroughly; taste for seasoning, and serve with croutons.

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