Lentil Puree

Cook the lentils and rub through a colander as for peas puree. Season, and serve in the same manner.

Lentils Mashed With Beans

Lentils may be cooked and prepared in the same manner as directed for mashed peas, but they are less strong in flavor if about one-third to one-half cooked white beans are used with them.

Lentil Gravy With Rice

Rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk (part cream improves it), and salt if desired. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold milk. If preferred, the milk may be omitted, and the gravy thickened with browned flour, prepared as directed on page 94. Serve hot on nicely steamed or boiled rice, or with well-cooked macaroni.

Savory Lentils

Take equal quantities of cooked brown lentils that have been rubbed through a colander to remove the skins, and the crumbs of unfermented bread. Moisten with a little rich milk or cream, season with salt and a very little powdered sage, pour into a baking-dish and bake until well browned in a moderate oven. A tomato sauce makes a nice accompaniment. A meal prepared by rubbing chopped English-walnut meats through a colander, added to the savory lentils, in the proportion of one cup of nut meal to the pint of lentils, just before being put in the oven to brown, makes a very palatable dish. When the nut meal is used, water may be used to moisten the lentils, if preferred.