Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 onions
- 10 breakfast-cupfuls water
- 10 breakfast- cupfuls water
- pepper
- salt
Directions
1 lb. red lentils, carrot, turnip and parsnips, 2 onions or leeks, pepper and salt, 10 breakfast-cupfuls water. Wash lentils in several waters until perfectly clean ; soak overnight in cold water ; then put to the boil with (in all) 10 breakfast- cupfuls water ; when this boils add vegetables (cut up) and a pinch baking soda ; boil for 2 hours ; strain through colander, rubbing lentils through, except the skins. Return to pot to warm, season with pepper and salt. Serve very hot.