Boiled Lentils

Ingredients

• the Lentils
• a bunch of sweet herbs
• an onion stuck with five or six cloves
• a lump of butter
• about 1 table-spoonful of chopped parsley
• season to taste with salt and pepper

Method

1. 1

   Steep the lentils in water for a few hours, then drain.

2. 2

   Put them in a stewpan with plenty of cold water to cover, and boil for half-an-hour.

3. 3

   Drain the water off, add the herbs, onion, and boiling water to cover, and boil gently until tender.

4. 4

   Drain again, add butter and parsley, season, and toss over the fire for a few minutes.

5. 5

   Serve on a hot dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 332. The excerpt below is the record exactly as published.

Boiled Lentils. — Steep the Lentils in water for a few hours, then drain, put them in a stewpan with plenty of cold water to cover, and boil for half-an-liour. At the end of that time drain the water off the Lentils, put in with them a bunch of sweet herbs, an onion stuck with five or six cloves, and boiling water to cover, and boil gently at the side of the lire until quite tender. Drain the Lentils, put in with them a lump of butter and about 1 table-spoon- ful of chopped parsley, season to taste with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.