{"id":6676,"slug":"cream-of-lentil-soup","title":"CREAM OF LENTIL SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of lentils","one-half teaspoon of baking soda","two tablespoons of butter, or butter substitute","two teaspoons of salt","one-half teaspoon of sugar","three cups of milk","croutons"],"ingredients_norm":["lentil","baking soda","butter or butter substitute","salt","sugar","milk","crouton"],"steps":["Soak one cup of lentils over night.","Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda.","Drain and boil again very gently in fresh water; when the lentils are tender drain off most of the liquid and return to the fire.","Add two tablespoons of butter, or butter substitute, two teaspoons of salt, and one-half teaspoon of sugar.","Bring three cups of milk to a boil in the double-boiler.","Just before serving mash the lentils through a strainer directly into the milk.","Serve in cups and pass croutons with the soup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w7:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1b11e7e22e6f5aceb7acfbf08d0e0ebed06c8541be839fa43e7151a3d4cfedd0","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-lentil-soup"}