Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter.

Proceed as for nut roast or rissoles, but use cold stewed lentils (see recipe) in the place of bread-crumbs.

Well wash the lentils and place on the fire with just enough water to cover them.

Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree.

Variety of flavour, &c., may be contrived by mixing lentils, dried green peas, &c., with the haricots, or instead of these, tomatoes may be sliced and added ten minutes before straining.

With them he packed all the remaining fooda few lentils, a little goat's-milk cheese, and a handful of dates fried in clarified butter.

Make a border of the rice, pile the lentils high in the centre, and garnish with slices of hard-boiled eggs.

Among the Egyptians it was extensively used, and among the Greeks, the Stoics had a maxim, which declared, that "a wise man acts always with reason, and prepares his own lentils.

Drain once more, throw away the water, and press the lentils through a colander.

They somewhat resemble German lentils, but are much browner and smaller.

When the lentils are tender, remove the onion with a fork, and rub the lentils through a colander.

Just before serving mash the lentils through a strainer directly into the milk.

And see you, my son, I have a secret of a certain broth whereof these lentils and these sweet herbs do so tickle their palates that to satisfy them is a hard mattermore especially Orson and Jenkynwho being nigh cured of their hurts do eat like four men and vaunt my cooking full-mouthed, insomuch that I must needs grow heedful of vain pride.

water allow 1 pint lentils, or rather less than 1 pint haricots.

Prepare a white or clear stock (p. 11), or make a hasty stock by boiling some lentils, split-peas, or haricots with a good quantity of chopped onion till of the strength required.