Lentils a la Creole

Ingredients

• 1/2 cup lentils
• 1 small onion
• 1 tablespoon butter
• 1 cup tomatoes
• 1 green pepper
• Salt and pepper
• 1 cup boiled rice

Method

1. 1

   Let the lentils soak overnight in water, adding a pinch of baking soda if the water is hard.

2. 2

   In the morning, drain; cover with fresh water and let simmer for half an hour; drain again; cover with hot water and simmer slowly until tender.

3. 3

   Melt the butter in a saucepan, add the finely chopped pepper and onion, stir and cook until browned.

4. 4

   Add the tomatoes, season to taste, and mix in the drained lentils.

5. 5

   Cook slowly for about thirty minutes, then pour into a deep platter and surround with a border of rice.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 50. The excerpt below is the record exactly as published.

Lentils a la Creole Coffee Jelly Wednesday Peach Cocktail Baked Macaroni with Cheese Lettuce Salad Stewed Fruit Coffee 134 Creamed Onions Coffee Mashed Potatoes Peanut Cakes Stewed Onions Sponqe Cake Planned for a Fami^TfF''ou? MEAT SUBSTITUTES Thursday Cream op Tomato Soup Cheese Omelet Creamed Potatoes Asparagus Frozen Strawberries Wafers Friday Cream of Asparagus Soup Boston Baked Beans Brown Bread Green Peas Fruit Salad Nuts Crackers Cream Cheese Saturday Vegetable Soup Corn and Cheese Souffl^ Candied Sweet Potatoes Scalloped Tomatoes Watercress French Tart Coffee Sunday Cream of Corn Soup Nut Roast Baked Rice Green Peas GRAPE-FRmT Salad Maple Mousse Kisses DRIED PEAS, BEANS AND LENTILS The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with but- ter, pepper and salt. The first important step is the swelling and softening of the legume by soaking in water a number of hours, usually not less than eight, and the removal of such parts as will not soften by cooking. The skin of the ripened pea and lentil is easily removed, and both peas and lentils are therefore more easily prepared than beans. Many kinds of beans, however, after proper soaking may be freed from their skins by stirring in water. The skins rise to the top and can be skimmed off. The large liraa beans after soaking may easily be slipped out of the skins by pressing them between the fingers. Soft water should be used for both soaking and boiling the legumes; but if neither is available, simply boil the water before using and pour it from the sediment. In soaking beans baking soda may be used to soften the water (using a quarter teaspoon of soda dissolved in one quart of water to every pound of beans). MEAT SUBSTITUTES FamXll Fo^ur as it Increases the digestibility of the beans and does not destroy the flavor. Dried peas, beans and lentils are better if cooked slowly all day. If desired, the flavor may be improved by the addition of onion, flavoring herbs or meat stock. The legumes may be left whole or mashed through a sieve. In either case they will be greatly im- proved by the addition of butter and abundant seasoning; the salt should be cooked with them, allowing one half tablespoon for one pint of beans, and the pepper added with the butter. LENTILS A LA CREOLE 1/2 cup lentils 1 small onion 1 tablespoon butter 1 cup tomatoes 1 green pepper Salt and pepper 1 cup boiled rice

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