Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 4 cups lentils
- 1 tablespoon butter
- 1 bay leaf
- 1 onion
- 1 carrot
- bay leaf
- salt
- pepper
Directions
Miss Jane C. Whitaker.
4 cups lentils. 1 lb. ham.
1 bay leaf. 1 onion.
Salt and pepper. 1 tablespoon butter.
1 carrot. Cream or milk.
Soak lentils over night ; drain, cover with cold water, and bring to boil for an hour. Drain again, cover with boiling water, add j4 teaspoon soda, ham, bay leaf, onion, and carrot. Cook until lentils are tender. Remove ham, press lentils through a colander. Season with salt, pepper, and butter. Add cream or milk to give desired consistency.