Look over and wash the lentils well and put to soak in cold water for at least two hours, longer if possible. Then cook slowly until perfectly tender, and rub through a colander. Season with salt and a little nut butter if desired. Lentils, like peas and beans, are so rich in nutrition that they need very little seasoning.
Look over, wash, and put to soak overnight, or at least for two or three hours; then put into cold soft water and cook slowly for two or three hours, or until they are perfectly tender. If cooked in hard water, it will take much longer. Sift through a colander to remove the skins. Season with a pinch of salt, and a very little nut cream if desired. Rake in the oven until brown on top.
Take 1 cup of sifted lentils and 1 cup of bread-crumbs. Moisten with rich nut milk, and add 1/2 teaspoonful of sage, 1 teaspoonful of minced parsley, and salt to taste. Bake until firm.
Take 2 cups of strained lentils, 1 cup of strained tomatoes, 3/4 cup of mashed nutmeato, 3/4 cup of mixed granola and gluten, 1 egg, and onion and salt to taste. Mix thoroughly, and bake in a basin until solid enough to slice when cold.