No. 10 Lentil Soup
1 pint lentils.
2 quarts water.
1½ 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.