Lentil, Pea, or Bean Soup
Ingredients
Directions
Prepare
Soak the seeds in cold water overnight.
Cook the soup
Boil gently in plenty of water until soft.
Optionally, eat the cooked seeds as a vegetable.
Optionally, rub the cooked seeds through a sieve.
Add a little of the cooking liquid and flavor if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lentils, peas, or beans
- Starchy seeds that soften during simmering and thicken the broth as they break down.
The step that matters
Boil gently in plenty of water until soft.. Vigorous boiling can break the seeds apart and cloud the liquid, while a gentle simmer cooks them evenly and keeps them intact. Plenty of water keeps the seeds submerged so they cook uniformly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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