Lentils are but little used in England as vegetables for the table.

The French use them for soup, and as a broth with crusts of bread. A pint and three quarters of lentils will make a tureenful of soup. They are simmered in pot liquor or stock, with carrots, onions, and cloves, and when done are strained off. The broth is then again made hot and skimmed. Crusts of bread are laid at the bottom of the tureen.

The lentil is well known to readers of Scripture as composing the pottage for which Esau sold his birthright. It forms the "Revalenta Arabica" well known to us, in the present day, as a nutritious and digestible food. The lentil contains a great deal of casein, and is very nutritious.

Constituent parts of llb.