Lentil Paste

Ingredients

• 1/4 to 1/2 lb. lentils
• 1 qt. cold water
• 1 oz. celery
• 1 oz. onion
• 1 teaspoon of salt
• 1 oz. butter
• 1 oz. of flour

Method

1. 1

   Wash lentils and soak overnight in cold water.

2. 2

   Tie in muslin with celery and onion.

3. 3

   Cook in soaking water with salt for 1.5 hours.

4. 4

   Squeeze dry, rub through a sieve, melt butter, add flour, mix well, add lentil stock, and cook until thick.

5. 5

   Add lentils and season.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 275. The excerpt below is the record exactly as published.

lentil paste. Skin and slice ^ lb. tomatoes, and sprin- kle with teaspoon salt, ^ teaspoon pepper, 5^ teaspoon sugar. Put the cold cooked cauliflower and tomato into the pie-dish in layers. Cover with lentil paste, and smooth it over with a knife. Put the rest of tne paste into a bag with a rose forcer, and decorate the pie. Bake for J/^ an hr. Serve with lentil sauce. — Mrs. A. C. Christy, Glen View, 111. LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce. Line a pie-dish with half lentil paste. Bake in a moderate oven for 5/2 an hr. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. LENTIL PASTE.— Wash the 54 to K lb. lentils and soak them all night in 1 qt. cold water. Tie them up in muslin with the 1 oz. celery and 1 oz. onion. Cook in the water in whidh they were soaked, with 5^ teaspoon of salt, for 1^^ hrs. Squeeze as dry as possible, and rub through a wire sieve, melt 1 oz. butter, add the 1 oz. of flour and mix all well. Add the 54 gill lentil stock and cook until quite thick. Add the lentils and 1 teaspoon of salt

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