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Lentil Soup

Page history last edited by Chuck Ehlschlaeger 12 years, 7 months ago

Lentil Soup for Anglo-Saxons was adapted from a similar recipe in the Moosewood Cookbook by Mollie Katzen. We just didn't include the non-period materials.


  • 3 Cups of dry lentils
  • 7 Cups of water
  • 2 tsp salt
  • 6-8 cloves garlic, crushed or diced
  • 2 Cups chopped onion
  • 2 stalks of celery, chopped
  • 2 medium carrots, sliced or diced
  • lots of black pepper, to taste
  • (Opt) 1/2 tsp thyme
  • (Opt) 1/2 to 1 tsp basil
  • Apple cider vinegar or verjuice vinegar to drizzle over the finished soup


  • Bring lentils, water, and salt to a boil in a large pot, then lower heat to simmer for 20-30 minutes with pot partially covered
  • Add remaining ingredients except vinegar and simmer another 20-30 minutes occasionally stirring with pot partially covered
  • Serve hot with a drizzle of vinegar on top of each bowlful


  • Lentils stewed in vinegar was considered by the Anglo-Saxons to good for various illnesses. 
  • Verjuice vinegar was made by fermenting unripe grapes until a sharp vinegar was produced, was sold outside the Ely monastery. 

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