German Lentil Soup
Lentils, ¾ cup.
Carrot, a few slices.
Nut butter, 1 tablespoonful.
Celery, one sprig, or a little celery salt.
Salt.
Water, 4 cups.
Turnips, a few slices.
Apple sauce, ½ cup.
Onion, 1.
Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.