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page 29
Method:
Soak the Lentils for 10 to 12 hours, and after washing well, boil them together
with the onion, chopped, in some broth until well done. Then pass through a fine
metal sieve into a little more broth. Season to taste and simmer over slow fire.
Dressing made as in Style No. 6 should be used with it.
Croutons of fried or well toasted bread may be placed with this soup when put in
plates. Some people sprinkle very finely cut parsley over it instead of the
croutons, and still others use both the parsley and the croutons.
12. LENTIL SOUP, PLAIN,
MERJIMEK TCHORBA SADEH.
Ingredients:
Stock .................................................. for 6 plates.
Lentils .................................................. 1/2 cupful.
Tomatoes ...... 1, ripe (or 2 to 3 tablespoonfuls of canned tomatoes).
Onion ..................................................... 1, medium.
Salt and pepper, to taste.
Method:
Soak the Lentils in plain water for 10 to 12 hours, wash, strain and boil in
broth until tender,
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