Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cupfuls of lentils well
- three pints of water
- a pinch of salt
- a tablespoonful of finely chopped parsley a few minutes before serving
- one heaping tablespoonful of butter
- salt
- pepper
- parsley
Directions
Peel and chop up fine a few small white onions, put them into a large saucepan with one heaping tablespoonful of butter, and allow to heat thoroughly with the lid on, but do not brown. \Yash two cupfuls of lentils well, add them to the saucepan, covering with three pints of water, and a pinch of salt and pepper. Allow to simmer gently for two and a half hours, then rub them through a sieve, and return to the saucepan. \Yhen it boils up again add some green onions cut fine, a grated turnip and carrot, and boil for half an hour longer. Add a tablespoonful of finely chopped parsley a few minutes before serving, and send to the table with plenty of toasted bread, cut into neat, small squares. — Contributed.