1/2 lb. dried yellow lentils, soaked overnight
1 quart stock
1 ham or gammon bone
2 medium sized onions, chopped finely
2 tablespoons olive oil
2 stalks of celery, cut fine

"Drain lentils and add to stock, and gammon bone, bring to the boil, simmer gently in a covered sauce pan for 1 1/2 hours. Remove bone and pass soup through a food mill or sieve. Heat oil in a heavy pan and in it cook the celery and onion gently for ten minutes. Add to the soup and serve very hot."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published in 1900 by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes are available from this cookbook on this website see "Italy Revisited/Italian Cookbook by Dorothy Daly." Photo: Mary Melfi.

Back to main list