Here is one of my vegetarian recipes for Lentil Soup. Let me know what you think of it.
Steps To Make Vegetarian Lentil Soup
- Take a breakfast-cupful of green lentils and put them to soak in cold water overnight.
- In the morning throw away any floating on the top.
- Drain the lentils and put them in a stew-pan or saucepan with some vegetarian stock or water.
- Add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savory herbs and a small head of celery. If you have no celery add half a teaspoonful of bruised celery seed. (You can also add a crust of stale bread.)
- Boil all the ingredients together and occasionally a dark film will rise to the surface. This must be skimmed off.
- The soup must boil for about four hours, or until the lentils are thoroughly soft.
- Then strain the soup through a wire sieve, and rub all of the contents through the wire sieve with the soup. (This can take a while!)
- After all of it has been rubbed through the sieve the soup must be boiled, and if made from green lentils it can be colored green with some spinach extract—(vegetable
coloring, sold in bottles).
Some Additional Notes
If made from red lentils, the soup can be colored with a few drops of Parisian essence (burnt sugar). In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each helping.
If you want to make a thicker soup then take the soup described above and do the following:
- Slice four large onions, and fry them brown in a pan that has a little
butter. - Boil the onions in some of the broth of the soup until they are tender.
Rub the onions through a wire sieve and add them to the lentil soup (above).
This makes for a thicker Lentil soup and/or oniony soup (I like onions so I prefer it this way).
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