Time: 1-3/4 hour.

Seasonable all the year.

Sufficient for 8 persons.

  1. 4 carrots
  2. 2 sliced onions
  3. 1 cut lettuce
  4. 1 cut chervil
  5. 2 oz. butter
  6. 1 pint of lentils
  7. the crumbs of 2 French rolls
  8. half a teacupful of rice
  9. 2 quarts of medium stock
  • Put the vegetables with the butter in the stewpan
  • Let them simmer 5 minutes
  • Add the lentils and 1 pint of the stock
  • Stew gently for half an hou
  • Now fill it up with the remainder of the stock
  • Let it boil another hour
  • Put in the crumb of the rolls
  • When well soaked, rub all through a tammy
  • Have ready the rice boiled
  • Pour the soup over this, and serve

  • Source: The Book of Household Management by Isabella Beeton (1859)

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