Vintage Post-War Recipe

 The New Zealand Country Women's Institutes published a number of Cookery Books throughout the years and if you are fortunate enough to get your hands on one, they are real little gems. On the surface we can look at these old recipes and think they don't appear to be very appealing or exciting. However, I have found from the recipes that I have made so far, that they are actually quite tasty and as a bonus, frugal. Which is something we definitely need in these challenging economic times.

I am fortunate to have a lovely old copy that once belonged to a great aunt of mine and this copy is from 1955. Following World War Two here in New Zealand, rationing was still in place until 1950. Housewives still had to be frugal and stretch their grocery budget and even after rationing had ended people continued to be frugal and use what they had. Things might have loosened up a little but frugal habits and the make do and mend mindset didn't go away. The recipes in this edition of The Country Women's Institute Cookbook reflects that mindset.

 Here I am sharing a delicious recipe for Lentil Soup that I have made several times for my family over the last couple of months as our weather has changed from summer to autumn and we are craving something a little heartier at lunch time. Trust me, it is more tasty and yummy than it sounds!

This is a soup recipe that can be flexible. If you don't have turnips for example you can swap for swede, which is also called a rutabaga, or pumpkin is also very nice with this recipe. 

Lentil Soup

The recipe is printed in Imperial measurements so I will add metric measurements also.

Serves 4 - 5

1/2 pound ( approximately 250 grams ) red lentils

2 turnips ( or swede or pumpkin. I have been using pumpkin as it's more available and I used approximately 2 cups diced pumpkin )

2 carrots

2 onions

2 medium potatoes

1 teaspoon mixed herbs

bacon rinds ( if you have any or if you like bacon )

1 oz dripping ( 28grams ) or 1 tablespoon is plenty

3 pints boiling water ( 1.7 litres )

salt and pepper to taste

Wash the lentils and pour away the water. Wash, peel and mince ( or finely dice) the vegetables and fry them in the dripping for five minutes. Put in the lentils, herbs and bacon rinds, if using, and pour over the boiling water. Add salt and pepper to taste and simmer for approximately one hour. Serve and enjoy with some bread or toast of your choice.

I have always enjoyed making soups and it is a great way to have a good variety of vegetables in your diet. They are filling and substantial and generally don't cost too much to put together.

I hope you will try this recipe and enjoy it!

Take care and have a blessed week.

Love Fiona

"Aspire to live a quiet life, to mind your own affairs and to work with your hands." 1 Thessalonians 4:11