Photo: Cala
Estimated Nutrition (whole recipe, rough)
159
Calories
10g
Protein
0g
Fat
30g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1 pint lentils 1 large onion 2-4 tablespns
- 1 large onion 2-4 tablespns
- 4 tablespns
- 3 qts
- one who had spent some years among the french in switzerland
- salt
Directions
1
1 pint lentils 1 large onion 2-4 tablespns. browned flour salt
2
Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour and salt, with water to make of the right consistency. (There should be from 2½-3 qts. of soup). Heat ½-1 hour. This makes an unusually meaty-flavored soup.
3
The idea of combining onion and browned flour with lentils was given me by one who had spent some years among the French in Switzerland.
4
Swiss Peas or Swiss Bean Soup=--May be made the same.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg