Lentil Soup Recipe

1 pint lentils.

2 quarts water.

1 1/2 ounces butter.

1 carrot.

1 onion.

1 turnip.

1 potato.

1 teaspoon salt.

1 tablespoon minced parsley.



Slice the vegetables and fry in the butter for five minutes, place them

in a saucepan with the lentils and water and boil one and a half hours;

add salt and a little pepper if liked. Strain, replace in the saucepan,

add the parsley, boil for three minutes, and serve.



Note.--The solid part which is strained away should on no account be

wasted, but will be found excellent for making lentil puddings, pies,

stews, etc.

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