Boiled Lentils

Ingredients

• lentils
• a piece of butter
• a little pepper
• a little salt

Method

1. 1

   Boil lentils until tender, strain, and mix with butter, pepper, and salt.

2. 2

   Optionally, add chopped parsley or serve with olive oil.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 128. The excerpt below is the record exactly as published.

a piece of butter and a little pepper and salt. It will be found an improvement to add a spoonful of chopped parsley. Lentils can also be served, after being boiled, with olive oil. The dish in which they are served can also be rubbed with a bead of garlic ; chopped parsley and a little lemon- juice can be added afterwards. Lentils are supposed to contain a great amount of nourishment, but they always require the addition of a certain amount of fat in some shape or other. When lentils are served at meals at which no meat is taken they can be mixed with oil or butter in the way we have mentioned. When animal fat is not objected to, a very good plan for cooldng lentils is to boil them in a small quantity of greasy stock. The liquor in which a leg of pork or a piece of pickled pork or ham has been boiled, and which will very often, owing to its saltness, be use- less for other purposes, will be found extremely useful for boiling lentils. Where dishes do not contain any fat in themselves there is always a craving for it in some shape or other. For instance, boiled fish seems almost to ask for melted butter. It may have been observed that very often — or at least it was so many years ago, though the custom may be now discontinued — whenever a fish dinner was given it ter- minated in a course of beans and bacon. The beans and bacon closing the meal was almost a scientific method of caus- ing the food to contain all the essential properties of nourishment. There are French lentils and Egyptian lentils, but they do not differ very much either in quality or appearance. When serving lentils in oil, of course it is essential that the oil should be fresh and pure. People in this country have often a strong objection to oil in any form, but it is very much owing to the fact that a great part of the oil which they are accustomed to take has been kept too long. When oil is perfectly pure, like 80 CROSSE AND BLACKWELL'S very good butter, it is almost tasteless. Boiled lentils

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