Strained Egyptian Lentil And Parsnip Soup

Ingredients

• 1 pint Egyptian lentils
• 1 large carrot
• 3 onions
• 2 lb parsnips
• 1 sprig parsley
• 2 or 3 large crusts of bread
• 2 quarts water
• Pepper and salt to taste

Method

1. 1 Wash the lentils well.
2. 2 Boil lentils with sliced vegetables and bread crusts in water for two hours or more, stirring occasionally to prevent burning.
3. 3 Rub the soup through a wire sieve, adding pepper and salt to taste.
4. 4 Heat the soup again, stirring constantly, and serve.