Boiled Lentils

Ingredients

• One quart of lentils
• three ounces of butter
• one onion
• one table-spoonful of chopped eschalots
• a small bunch of parsley
• two quarts of cold soft water

Method

1. 1

   Wash the lentils in cold soft water; set them on the fire in two quarts of cold soft water with one ounce of butter, eschalots, the onion sliced, the parsley chopped, and a little salt; simmer about two hours; drain in a sieve; put the lentils in a stewpan with two ounces of butter mixed with a little flour; stir it well on the fire; boil gently ten minutes, and serve on a flat dish with a border of mashed potatoes or in a deep dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 57. The excerpt below is the record exactly as published.

Boiled Lentils, Pick and wash the lentils, then boil them a few minutes, drain them in a colander, and lay them thickly on buttered toast. Melt a little butter in the oven, and pom it over the lentils. Serve very hot. No. 141. — Stewed Lentils. One quart of lentils, three ounces of butter, one onion, one table-spoonful of chopped eschalots, and a small bunch of parsley. Wash the lentils in cold soft water ; set them on the fire in two quai-ts of cold soft wate

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