To 1 gallon of SOUP stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the SOUP with the sausages and croutons fried in butter.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)