Lentil Pie

Ingredients

• 1 tablespoon of butter
• 1 finely chopped onion
• 2 cups of boiled German or Egyptian lentils
• 1/4 cup of brown, or German sauce

Method

1. 1

   Put butter in a saucepan, and when melted, add onion and let fry slowly for 10 minutes; then add lentils and brown sauce, heat through, pile into a deep dish, dredge with pepper and salt, cover with pie-crust, and bake until brown.

Nutrition per serving

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.

finely chopped onions, 2 or 3 tablespoons of vinegar, and 2 tablespoons of the water in which the lentils were boiled. Mix this sauce with the drained lentils, put them in a double boiler, with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for 15 minutes. — Mrs. A. A. Olson, 5760 Wentworth Ave., Chicago, 111. LENTILS WITH PEANUTS.— Make a puree of lentils, and to each cup of lentils add 1 tablespoon of peanuts (the lentils and peanuts previously put through the grinder). Season to taste. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. BAKED DRIED APPLES.--Take dried or evaporated apples and soak in water for 12 hrs., and bake in a moderate oven, with sweet cider. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. LENTIL PIE. — Put 1 tablespoon of butter in a saucepan, and when melted, add to it 1 finely chopped, onion, and let this fry slow- ly for 10 minutes; then add 2 cups of boiled German or Egyptian lentils, and l4 cup of brown, or German sauce

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