4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions,
4 qts. water, 4 sticks celery, 2 teaspoons herb
powder, 1 tablespoon lemon juice, 1 oz. butter.
Either the red, Egyptian lentils, or the green
German lentils may be used for this soup. If the
latter, soak overnight. Stew the lentils very gently
in the water for 2 hours, taking off any scum that
rises. Well wash the vegetables, slice them, and add
to the soup. Stew for 2 hours more. Then rub
through a sieve, or not, as preferred. Add the
lemon juice, herb powder, and butter (nut or
dairy), and serve.