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.

Ingredients

• 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

Instructions

• 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

Notes 

• 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.