Next in usefulness to the haricot bean comes the German lentil. This must not be confounded with the Egyptian lentil, which closely resembles the split pea; for not only is the former double the price of the latter, but I may add double its worth also, at least from a culinary point of view.
In vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters' dietary, such as beef and mutton, the haricot bean supplying a substitute for the white, such as veal, chicken, etc.
The liquor in which lentils have been boiled forms a rich foundation for dark sauces, also a delicious and nourishing beverage, in flavour resembling beef-tea, can be obtained from them (see Recipe No. 12).
Besides being darker in colour, the flavour of lentils is much more pronounced than that of haricots.
Throughout the following recipes the word "lentil" means German lentil, without exception.
Most of the advice given above respecting haricots and lentils applies to the treatment of split peas, dried green peas, and Egyptian lentils.