Indeed, in this respect, practically, dried beans, dried peas, and lentils may be considered equal.
Take a breakfastcupful of greenlentils and put them to soak in cold water overnight.
The former kind are generally used on the Continent, in Italy and the South of France, while, as the name implies, the green lentils are more commonly used in Eastern Europe.
Soak the lentils overnight and put them into a stew-pan with five or six spoonfuls of oil, a little butter, some slices of onion, some chopped parsley, and a teaspoonful of mixed savoury herbs.
The lentils should be placed in soak overnight, and those that float should be thrown away.
In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning.
The soup must boil for about four hours, or at any rate till the lentils are thoroughly soft.
Stew them in this till the lentilsare tender, and then thicken the sauce with yolks of eggs, add a squeeze of lemon-juice, and serve.
Since that date lentils have become an exceedingly popular form of food in many households, and vegetarians generally regard them as one of the most nourishing forms of food served at the table.
He displayed this skill of his before Alexander, and Alexander presented him with a bushel of lentilsas a reward for his frivolous and meaningless art.
For this fervour of abstract[73] copying is to be evened with the feat of the man who had taught himself to throw lentils through a small opening without missing.
One quart of lentils when cooked will make four pounds of hearty food.
Lentils boiled in soup with the same contents as before; or as porridge, particularly with potatoes and fresh greens.
Lentils with potatoes and fresh greens, cresses or lettuce, fruit.
Lentils and potatoes, salad of celery or beets, fruit.
Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water.
Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot.
Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni.
Put in pot one pound of well-washed lentils and one quart of stock.
Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.
Mix one quart of puree of lentils with one pint of consomme tapioca.
Black lentils are used for this preparation, and they are made into a purée before being used in the puff.
Many of the ways in which dried beans and lentils are prepared are fully as applicable in the case of dried peas.
Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper.
With these principles for the cooking of lentils well in mind, the housewife will have no difficulty in preparing this vegetable, for almost any of the recipes given for dried beans may be used with lentils substituted for the beans.
At the end of this time, it is advisable to parboil the lentils for about 10 or 15 minutes, or until their outer skins begin to crack, in water to which a pinch of soda has been added.
This water being poured off, the lentils should be washed and then put to cook in fresh water to which 1 teaspoonful of salt is added for each quart of water used.
In general, the preparation of lentils is similar to that of dried beans, the cooking of which is now thoroughly understood.
Soak the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water.
Make the purée by forcing the cookedlentils through a colander.
Consequently, when lentils can be obtained at a reasonable price, it is wise to make considerable use of them.
A decided change from the usual ways of preparing lentils can be had by making lentil puff.
However, if any water remains when the lentils are done, pour it off and use it for soup or sauce.
Like beans, the lentils should be cooked slowly until they are soft enough to crush between the fingers.
Peas, beans, and lentils should be eaten very moderately, being highly concentrated foods.
Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set.
Cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; form into cakes and fry in 'Nutter.
It is said that the poorer classes of Spaniards and the Bedouins rely on a porridge of lentils for their mainstay.
Cook ingredients for filling all together until lentils are quite soft.
The nutritive qualities of the lentils are not sufficiently known in this country, but all books on dietetics speak very highly of them.
To sell a birthright for a bowl of lentils was plain folly.
Many scoffs have been directed against this story, as if it were unworthy of credence that eating a dish of lentilsshould have shaped the life of a man and of his descendants.
When the king's ball is announced, Cinderella has to dress her sisters, after which the eldest throwslentils into the ashes, telling her to pick them up; but this is done by the cock and hen.
Legume Broths= Cook beans, lentilsor whole green peas, until the water looks rich, but not until the skins begin to break.
Colored beans, peas andlentils may be prepared in the same way.
Savory Hash= Equal quantities mashed lentils and boiled rice or chopped potato, seasoned with sage or onion.
Baked Lentils--great favorites= Stew lentils with salt, with or without chopped onion, until nearly tender.
Let the lentils boil fast for a short time, then simmer without stirring.
When all thelentils are through the colander (of course care should be taken to keep them hot during the process), add plenty of salt and beat until smooth and creamy.
Legume Patties= Shape mashed peas, beans or lentils into thick flat cakes instead of into croquettes, and serve with suitable sauces.
The idea of combining onion and browned flour with lentils was given me by one who had spent some years among the French in Switzerland.
Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour and salt, with water to make of the right consistency.
Rice and stewed lentils are good ingredients for the foundation of a roast.
For people with good digestion, the lentilsmay be ground through a food cutter instead of being put through the colander.
In my own household butter beans, the most concentrated of all foods, come on the table perhaps once a month, lentils or peas perhaps once a week.
When they are done remove the mace and turn the lentils out to get cold.
Mix the lentils and the breadcrumbs, beat up one of the eggs and add it to the mixture, beating all well together.
Boil the milk, smooth the lentil flour with a little water, and pour the boiling milk gradually over it, mixing the lentils well with the milk.
Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted.
Add them to the lentils now cooking; also the lemon juice and seasoning.
Add 1 dessertspoonful of water to each egg, and mix the lentils and eggs smooth.
Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée.
Cook the vegetables and lentils in the water until quite tender, then rub them through a sieve.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done.
When the lentils are quite soft, the whole should be a fairly firm pureé.
She thinks that I have money, who have only a few lentils on which to feed my wife and me.
I cannot touch the unclean meat, and so eat lentils all the year.
It is a lie--I have been paid no money; I have been given a sack of lentils instead.
All my little moneys I carried with me have been expended in lentils for my wife Rachel and me.
The internal use of the decoction of lentils also did good to the ulcers of the mouth.
In the seventh book on Epidemics, a case of scorbutus is described, where incense and a decoction of lentils proved useful against the lesions of the buccal cavity: “.
And nothing but lentils and water-melons, when the flesh-pots of Egypt have been famous any time these two thousand years.
There is fruit, with lentils and rice, waiting for you in the next room; and bread, unless you despise it too much.
Stew some greenlentils in vegetable stock, and when quite soft stir in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped apple, and some chutney.
Peas= are slightly less nitrogenous than lentilsand haricots, but otherwise very similar; they are best when eaten in a green form, and when young and tender.
Egyptian lentils and put on to boil in about 1-qt.
Stew some green lentils until soft; stir in some of Stembridge's curry paste and add chutney to taste.
Brown half a pound of washed lentils in butter, add the chopped mixture and cold salted water to cover.
They found the ashes scattered by the wind, but the peas and lentils had sprouted, and grown sufficiently above the ground, to guide them in the moonlight along the path.
Don't you remember last July how we all took to lentils and no hats?
He did not give them lentils to eat, but he gave them cauliflower au gratin and brown bread and cheese, and to drink, water.
To dream of Lentilsis supposed to indicate sorrow and anxiety.
Like almost all vegetables, Lentils are traditionally regarded as funereal plants: formerly they were forbidden at all sacrifices and feasts.
St. Hilarion, when he arrived at man's estate, subsisted for three years upon Lentils steeped in cold water.
Having boiled two cupfuls of lentils till they are tender, season them either hot or cold with a little garlic cut up fine, or with chives and serve in lettuce leaves with a French dressing.
And in the Khedivial Library Manuscript we find this curious note upon that popular Syrian dish of lentils and olive oil.
And I am then in such a beatific state of mind that I would share with all mankind my sack of lentils and my pipkin of olive oil.
Khalid is satisfied if he can maintain his hold on the few spare feet he has in the cellar, and continue to replenish his little store of lentils and olive oil.
In truth, my hostess is of the poorest of the Lebanon peasants; even her sweet-oil pipkin and her jars of lentils and beans, are empty.
Here is a dish of lentils fit for the gods," he would say.
And this hardly secures for them their flour and lentils the year round.
Then she went to look at the lentils boiling on the stove, and, alas!
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "lentils" in a variety of sentences. We hope that you will now be able to make sentences using this word.
