Four to six ounces of lentils, one ounce of butter, water, and slices of buttered toast. Look over and thoroughly rinse the lentils, and put them into a small saucepan with enough water to well cover them. Cook slowly till they are tender and the water all absorbed (ten to twenty minutes). Add butter, pepper, and salt; spread thickly on the hot buttered toast, and serve with mint sauce. Suitable as a supper or breakfast dish.