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orange lentils
Lentil Soup/ Zuppa di Lenticchie (with tomatoes and celery)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Ingredients

One cup dried lentils, soaked over night with a pinch of soda (liquid reserved)
1/4 onion chopped fine
One clove of garlic
One sprig of parsley
One piece of celery
1/4 cup of oil
Salt and a generous amount of pepper
Two cups of the broth from the beans
1 cup of tomatoes (canned or fresh)

For garnish
Croutons or triangles of dry toast




Directions

LENTIL SOUP

"The lentil soup is prepared in the same way as the bean soup, only substituting lentils for beans. A good combination is that of lentils and rice. The nutritive qualities of the lentils are not sufficiently known in this country, but all books on dietetics speak very highly of them."

BEAN SOUP

"One cup of dried beans, kidney, navy or lima is to be soaked over night. Then boil until tender. It is preferable to put the beans to cook in cold water with a pinch of soda. When they come to boil, pour off this water and add fresh. Chop fine 1/4 onion, one clove of garlic, one sprig of parsley and one piece of celery and put them to fry in 1/4 cup of oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add to them two cups of the broth from the beans and 1 cup of tomatoes (canned or fresh). Let all come to a boil and pour the mixture into the kettle of bean^ from which some of the water has been drained, if they are very liquid. This soup may be served as it is or rubbed through a sieve before serving. Croutons or triangles of dry toast make an excellent addition. The bean soup is made without meat or chicken broth, and it belongs consequently to that class of soup called by the Italians ''Minestra di Magro*' or "lean soup, to be served preferably on Friday and other days in which the Roman Catholic Church prohibits the use of meats."






Notes

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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