A Vegetarian Soup From 1812 |Real Historic Recipes| Lentil Soup
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Lentils, carrots, mushrooms & parsnips make up this 200+ year old soup. Is it edible? Watch till the end to see an image of the original recipe (or receipt as they used to be called) as it appeared in the book. Thank you for watching.
Our 2nd Channel! / @frontierpatriot
Lentils were first introduced to North America in the 16th century 😱the popularity of them however...is up for debate. A modern translation of the original recipe is below! ^_^ Thank you for watching.
Lentil Soup, 1812
1 tablespoon of butter
1 large white onion
2 carrots
2 parsnips
1 tablespoon of winter savory
1 garlic clove
2 cloves
3 button mushrooms
3 cups of vegetable broth
1 cup of lentils
3 cups of water
salt & pepper to taste
Directions:
In a hot skillet melt your butter. Once melted add in sliced onions, carrots, parsnips, garlic & mushrooms. Cook for 10 minutes. Pour in your stock and add winter savory, cloves, salt & pepper. Cover then allow to simmer for half an hour. Meanwhile cook up your lentils by combining 3 cups of water with 1 cup of lentils. Once you bring the water to a boil reduce to a simmer and allow to cook until the lentils are very tender, or about 20 minutes. Once your stewed vegetables are done drain them, saving the liquid. Force the solids through a fine mesh strainer (it's ok to use a blender). Force the cooked lentils through a strainer as well into the liquid. Stir your soup well then return to your heat and cook for an additional 5-10 minutes, being careful that it doesn't boil.
What is winter savory?
And I want a pattern to make your cap! So cute!!
@@apcadd80 it’s a herb.
Savoy is a kind of cabbage
@@apcadd80 en.wikipedia.org/wiki/Winter_savory
@@agoogleaccount2861 winter savory is actually a herb
I would definitely eat this soup! But I would only sieve half of it 😊 thank you for showing us this recipe! I love your videos
Good idea!
Me too.
Agree. I like some veggie chunks and colors.
I like lentils, have never put it through a sieve though. Serving it with veggies sliced and the whole lentils is a hearty winter soup!!
Agreed. I'd leave the lentils and the vegetables whole. At least that's how I do my lentil soup.
@@Linda7647 Fully agreed. That's how I've made lentil soup.
@@davepawlak3073 Lentil soup is the best. I've also used red lentils, but mostly brown.
I would leave the lentils whole. I really don't care for pureed soups. Parsnip sounds like an interesting addition, though.
Looks yummy but I would skip the sieve & serve it with the veggies as is with a nice bit of garlic bread.
Green lentils do tend to be a little more firm textured and is perfect for stew. Red lentils are ideal for patties, fritters, naan bread or soup. It’s starchy and hearty. But the best flavor really pops with yellow lentils. It’s so balanced on its own. It can even pull it off as a soup once boiled all by itself (w/a little s&p for taste ofc).
Every time I've cooked with GREEN lentils, I feel like I'm chewing on a mouthful of bean skins. I made a rice and lentil thing yesterday, even presoaked the lentils...I ate it, but ended up tossing the bag in the can. Maybe it's the brand I get but it seems like their all chewy skins. Is that how their supposed to be?? That's awful. LOL I'm going to try BROWN lentils. Seems that's what's in most recipes.
For green lentils to become similar to yellow or red ones you must use a pressure cooking pan, it's ideal for that purpose.
Personally, I like Orange lentils....
@@MarkHobbes I've never had any other lentil than green. Are you saying that the pressure cooker softens the ridiculously chewy skins? Unfortunately, I have about 10 pounds or more of these in storage I have to deal with at some point.
@@zippy2641, yes, that's the normal texture of green lentils. That texture is even why they are specified for recipes where you want the lentil. Though if you cook them longer, they will eventually soften up.
If you don't like that texture, you'll probably prefer the brown ones. They're softer.
I absolutely would try this but I’d leave half the chunks whole and serve with a little scallions on top. Your toast looked amazing for doing them on an open fire. Kudos on the whole dish.
this seems delicious. I am fond of lentils. I like the taste. And it is very nutritive. Now , with the increase of food prices, it is important to chose items that are quite cheap. And in adding carrots, mushrooms, garlic and clover, this makes a good soup. Thanks for your videos. I enjoy them.
Looks good and I will try it, but I won't run it through a sieve. I want it to have more of a bite to it😁 I love lentils, in fact I love ALL kinds of beans🥰
Some soups run half through a sieve then add it back to the pot. That could be good too.
@@42ayla That might be good that way. I just wouldn't want it so runny.
The sieve ruined a good soup!
@@scrapykat3028 Sure did🤨
Your videos are so calming and cozy! I’m absolutely loving them 💕💕
I agree - on busy days, when everything is chaotic, I just want to go back in time and live as Justine portrays here. No, it isn't easy, not remotely, but it seems a far simpler way to live than what we do now.
For now, I just enjoy the videos and dream, lol
@@Tambryl i agree! I wish life was simpler too
I would add salt and pepper or maybe a splash of mushroom ketchup or even a little curry, but lentil soup, an acquired taste for some people, is very hearty and delicious! Thanks Justine!
Ya had me right up until you had to mash everything through the sieve.
Remember, there were no good dentists those days, so that kind of food was very... popular, you know.
@@cornucopia8591 it's boiled items. A 6 month old can eat boiled anything. There's is nothing to chew.
You sure can use a wand blender if you want to try this recipe.
@MJ Godfrey we call it a boat motor, lol, and I thought the same thing.
Wholeheartedly agree. My wife makes a delicious semi chunky vegetarian lentil soup. Throw some broken up cornbread in there...whoo doggy that's some good eating!
Whenever we have a fire in the fireplace I can't help thinking of you and how hard it is to make these videos never mind managing the fire preparing the meal. Thank you for sharing your talent. I wish you all the best !
I would love to try it! The cabin looks wonderful. I'll bet it's perfect weather for cabin life. Not too cold or hot. Let's hope for a cool summer. Be blessed, Justine! xoxo
I loved it that you used the word Bumpkin.
I’m going to feel like a Country bumpkin tomorrow when I go to London,to see Phantom of the opera (second time) with my two daughters.Have to have eyes everywhere because of the huge amount of people and traffic.
The soup is delicious,but I think it’s better with chunks of vegetables and so much more flavourful if left until the next day,but that’s the recipe you are following.
I’d love to see you sitting at the table sharing the meal with loved ones.
That’s why I love Tales from the green valley so much,because everyone shares stories and food after a hard days work.
It’s set in 1620,a lot earlier than your time period,but how they lived and worked is not too far from what settlers would have done.
Apologies,if I have written anything that offends.
I love Tales from the Green Valley! Have you seen the other farm series? Those are also wonderful.😊
They have another channel, Frontier Patriot, where they eat and review the food. It can be found on their channel page under "channels."
I like how Justine looks so lovely and calm while she is cooking.
Even the cat thinks so...
I was 100% along for the ride until the "pass everything through a sieve" part. I have made soup very similar to this many a time sans-liquefaction. I've been growing my own winter savory for the past few years and absolutely love it, it's definitely one of the best complements for brown lentils. I usually also put in a few rasps of nutmeg and/or allspice, as well as a sprig of thyme.
Thanks for another entertaining video. Sending you guys love from Mid Wales UK 💜💜💜
Great video of showing how it was made back then. For me I would have just loved to eat the veggies you made before it was mashed. 🤣 Love your videos, always the best and so comforting.
Very unique. Never would have guessed to press through a seive. Seems more like a gravy for the bread. Will have to give this a try. I eat soups a lot. Medical reasons partly. Mostly just really enjoy soups. All kinds. Your reaction was really nice. Country bumkin. I'm not sure what that would make me. Bumpkinpaw. Yep. I like it. Thanks for another relaxing and enjoyable video.
almost like the modern Turkish lentil soup 😋😊 the only difference is that it's made with red lentils rather than the green ones.
I would absolutely try it! Such a perfect soup day as well! Thanks for sharing!
It's a pleasure to watch your videos. This soup is perfect for cold days.
I love lentil soup! Have never thought to add parsnips though, and I love parsnips! Cannot wait to try this 😊! I will not put it through a sieve, though. I like the bite of whole veggies.
Love the way you put the meals together following the oringinal receipes
These videos are always so nice to watch, 10/10
I really appreciate this job which lays under the screen! Washing everything, recording from right angles, and so on! You do wonderful work , thank you for your hard job! 🙏❤
I love lentils and especially lentil soup. Looks yummy, thanks, Justine!
ah, finally something that can be veganized easily....will definitely cook this. :-)
I make lentil soup often. I enjoy the texture of the lentils. Can appreciate the other vegetables
Yes, I love lentil soup! I have never put it through a sieve though!! I am sure the flavors are about the same as when you cook all the vegetables in with the lentils.
Justine, you are such an inspiration! You are Ron are my favorite you tube host. I literally watch your videos from both channels all day long. Thank you both for all the educational info, fun, and inspiration. Hope you both are doing great………
I would try it. It would be great to eat on a cold day. Love the apron ! It's very patriotic!
It's also nice to MishMish living his best life!
I really love this channel. It may seem silly to say this but for some reason this content brings up emotions and memories that I can't explain. It's not a false nostalgia, but something my soul feels and my genes remember.
I've seen your face before, and I've known the sweet delirium of a snug, loving home, and a simpler life.
I'm kind of smitten with you, I must say.
No, I don't think I would want to try it. But, if it were back then and I was hungry, I'd probably have to.
Love to watch you cook.
I absolutely love your lifestyle. Thank you for showing us your home and life.
I live in Ireland but I connect with the 1800s lifestyle free from modern stress and contamination. I want to live like this in Ireland. ❤❤
Thanks Justine for including your very vocal and happy cat into your videos. I use red lentils and pumpkin to make a healthy soup. I love your videos. Thank you for taking time for us all. Sending you love from New Zealand. XX
All the receipts on here look great (with the exception of the cheese ice cream 😂) and I plan to try them through out the spring and summer.
I make lentil soup a lot, but I never pureed it before. I will have to try it! It looks good!
I would surely eat this soup. Many of my soups are runny like this. Love the Lentils!
I love your videos I learn so much from them, I like the fact you instruct by demonstrating rather than talking 😊
Ten minutes ago I saw in my cupboard a can of lentil vegetable soup. Then I tuned into our favorite couple to catch up. Low and behold you are making it from scratch. What a contrast in the time gone by. Can, can opener, microwave or stove top using electricity. Bam dinner. Other people grew and harvested the food, made the soup and put it in a can and shipped and delivered and stocked it, etc etc. Justine in 1800s does all
Sweet start to my day. Very calming. Lentils are cheap, nourishing, and delicious.
I love lentil soup! I probably never would have thought to add parsnips, but I sure do love parsnips in chicken soup. Mushrooms... I have to be craving them, otherwise I can't stand the smell or taste. Fairly simple and quick recipe, just my style. Thanks for sharing this one!
Just before seeing the receipt I was thinking how much it reminds me of pea soup. I smiled when I saw peas mentioned. I'm looking forward to trying this.
Oh my goodness PLEASE sharpen that knife!!! 😂
I love, love, love these videos. The sounds of the fire and the crackling of the hit pan…. Just makes it all feel some homey. Thank you for sharing all this with everyone!!
Yes I would try it, and not put it through the sieve, was so beautiful as everything was whole, but you went by the receipt as you have to do for the video, love this channel!
Happy Spring 🐇 💐 I haven't heard of Winter Savory. Now I must grow some!😁
Cooked it, ate it! Excellent soup, and the broth is so sweet and delicious thanks to the vegetables!👍
Made this twice already and it was beautiful each time
That looks delicious! I cook for a vegetarian, so I rarely cook with meat. This looks like a great vegetarian recipe if one substituted vegetable broth for the meat broth. It would make a nice stew, too. This recipe is a good way to get people to eat parsnips. People can be funny about parsnips...
In Germany we often have lentil stews that are made with peeled lentils. They come apart in boiling and go perfectly soft
I'd definitely try this soup! Not only do I love lentil soup, but I'm truly fascinated by the food and spice combinations I often find in old cookbooks. I never would've thought of adding cloves to a veggie soup, but it doesn't sound bad at all! :)
Also, the process of making this soup would be virtually the same now as it was then (saute, simmer, sieve).
Hands down I would eat this... Looks great. Edit: I love the little bread toaster irons... Cool... By the way I cook on a wood cook stove almost every day....
I've been making my lentil soup for about 50 years with a recipe I got off the back of the first box of lentils I bought. The original used bacon grease and added sliced hot dogs at the end but I'm vegetarian so leave those out. It's easy, a mix of lentils, water/stock, tomatoes, onion, carrots, salt and pepper all thrown into the pot together and simmered for 45 minutes to an hour. I used to leave the veggies whole but a friend pureed the recipe one time to get her kids to eat the veggies and I've done it that way ever since. I now use red lentils as they give a nicer appearance and they also thicken the soup. Easy to make and freezes well.
I just found this channel and I like it very much. Thank you
I love lentil soup! Great recipe!💕
Always so happy when you include sweet lil mrs mishmish
Heck yeah, I'll be trying it tomorrow! Cloves...sounds interesting and I LOVE lentil anything!
Looks delicious never had lentils soup but I'm willing to try it out in the near future
We love lentils and the recipe I use is quite similar to this one. I don't sieve all of the vegetables, but leave some in larger pieces to give texture. You bet I'd eat your lentil soup, Justine!
I loved it, could you please make a video about sewing and how women's clothes were made in the old days. thank you and loved the video ❤
Looks delish! Thank you
I've seen 100 of your videos. Asked you if you had a cookbook. ;) love the dress and hat, but unless I was starving to death. I would never consider eating this. Ever. Lol
Thanks for the video Justine.
I make this and it is so good. I just don't push it through the sieve. I just cut the carrots and parsnips a little smaller and add other vegetables I have bits and pieces of. It is different each time. Sometimes I add sausage and then it is not vegetarian but very hearty and yummy. I love watching these videos and knowing that so many of the things we cook and eat today had their origins in history.
It looked more appetising with the vegetables and lentils whole and I’m sure I’ve had something similar many times. Lovely video as always
I have a small bag of garbanzo beans I gotta use up I’ve been saving it for a cold fall day 🍁 🍃 💖 Lentils are so healthy and good for your iron if you have anemia.
Yrs, absolutely. Sounds good! Thank you
Soup looks delish, and little MishMish LOVES those pet-pets. ♥♥
I love parsnip. I am just glad I have a mixer to blend the food. Much easier than a sieve. I just wonder how the lentils are white. I know brown and red ones.
Yes, the soup looked like a combination of dirt and motor oil....I've made lentil soup in cast iron and it turns that color. I'm sure the actual recipe could be improved upon; definitely by a good cook like you! This past summer I gathered wild garlic bubletts, not sure that's a word, but the tops of garlic. Preserved them in olive oil.... delicious! Do you ever come across "receipts" using foraged food and do you grow an herb garden? Totally enjoy your channel Justin and Ron....there is so much you impart about the period, even when the entire episode is void of words. Thank You!
Sorry, that's Justine and Ron!
I love that apron! That lentil soup will be good!
I definitely would eat it,even not being vegetarian. Lentils are great,mushrooms too. Perfect!
As a long time vegetarian, thank you for posting this. It looks good, but I think I would prefer to leave the veggies intact, and not sieved. Will have to try this, thanks.
❤ thank you for your continued work on historic things
Thank you for your kindness
Im so going to make this! I love lentils, are my favorite legume. Takes very little time to cook them, lightweight, packed with protein. When im out doing "1776 stuff with my friends", it is always brought with us, two pounds of lentils and two pounds of rice will feed you for a very long time.
I'm going to be making this; love parsnips! But I'm to leave everything whole! Thanks for the recipe!!!!!
I will definitely be trying it! The one thing my daughter hates about some beans is the skins and any “grittiness”. Putting the vegetables through a fine sieve will eliminate that.
Looks delicious. Wishing you both the best. Stay safe and be well. 👊😎🤙🍻🇺🇸
I think I may have preferred it before smashing through a strainer😅. Wonderful as always. God Bless 🥰
I love lentils and would certainly eat it! I don't think I would have bother to press thru the sieve. Thanks for sharing.
I think there would have been more vegetable dishes served than most modern people would think. Meat was often a luxury for many pioneers. What you did not hunt, trap or catch was raised either on a small homestead or in the shed or back garden of a home in a town or village. Chickens were kept more for eggs than meat. Generally the cockerels were seen as being the meat birds as you only needed one or two fertilize the eggs in order to get the next year's chicks. The hens were usually kept for two or three years, by which time their egg production had gone down, but the meat they produced was suitable only for boiling to make stock and make it tender enough to eat. Many of us today are not aware of the popularity of rabbit and pigeons. Rabbits have a relatively quick turn around time from gestation to harvestable meat. Also gestation is short and they are prolific. Pigeons were seen as an easy meat producer. Simply construct a dovecote and the wild birds will populate it. Gather the young birds when they are old enough and cage rear them until they are big enough to harvest.
Yay, you're sitting in a chair now. That looks so much more comfortable than sitting on the hearth!
Before you had even finished the recipe, I was already planning to make it. There's a winter storm due in a couple of days, and I was already intending to cook lentil soup that day. This will make an interesting variation on my usual recipe. I've never put mushrooms in lentil soup before.
I'll use my immersion blender rather than sieving it. I've done that with lentil soup before, though usually if I want it puree style, I just cook it slowly for a long time until the lentils dissolve into the broth.
I'll have to make do with summer savory. To be honest, I've never seen winter savory; I'm not sure I've even heard of it.
Anyway, looks good and sounds to me.
I will definitely try to recreate this recipe! You surprised me with the cloves!
i found this recipe appealing and will make it for sure. I love lentils
My grandfather use to fry parsnip and fat back in the same pan for lunch and it was some good, I love parshnip
The sieve surprised me. I definitely wasn't expecting that.
Black cats are the most affectionate cat imo
Yes would try it. I make lentil soup but have never mashed it. I like to add tomato paste or stewed tomatoes for extra richness.
Omg Mish Mish is so cute 🥺 kitty cuddles are the best!
Justine didn't say anything; but, kitty sure purred up a storm. :)
On a cold day coming back from my trap line or whatever i was doing, I'd tear that soup up.
It reminds me of the black bean soup I used to eat in Guatemala. It was basically a bean potage with a potato and onion base. I would try this lentil soup as well (with bread)
I love lentil soup! I think the issue here was pushing all the ingredients through a sieve. I understand you were following the original receipt, but I think leaving the veggies and lentils whole would have given the dish more "eye appeal". I'm going to try this recipe at some point but will ditch the sieve! Love hearing Mish Mish purring! He's a very happy kitty and lucky to have found you and Ron!
I make lintels but I leave the vegetables . I don't mash them. Your toast looked so good to! Reminds me of my Grandma's homemade Italian bread toast.
I love lentil soup, perfect vegetarian dish. The only thing I thought was strange, at least from my perspective, was the cloves.
I love lentil soup. YES, I'd try this. Soon.
Looks great! Love lentils.❤❤
Oh no I would just mix the lentils and veg in one pot, love thick chunky lentil soup - yummy 😊😊😊
We love lentil soup but like other commentors have mentioned, I don't sieve all the veggies/ lentils or puree them like this receipt. I've never added parsnip so that's an interesting addition I'd like to try! I'm not sure about the addition of cloves but then I'm not a fan of clove flavor. Heading to Frontier Patriot Chat and Chew for the commentary. :-)
Now I see where the idea for puree soups came from.