Lentils may be cooked in purees, soups, etc., like dried beans.

Baked Lentils

1 pint lentils

2 quarts cold water

1 teaspoon lemon juice

2 small onions

4 whole cloves

1 1/2 teaspoons salt

1/2 tablespoon mint

1 tablespoon thyme

2 tablespoons summer savory 1 teaspoon sage

4 tablespoons chopped parsley

3 tablespoons butter

Wash the lentils, and soak several hours. Cook the lentils with the herbs, onions and cloves tied in a bag, until the water is absorbed, and the lentils are soft but retain their shape. Then remove the bag of seasoning, add three tablespoons butter and the salt, and put the lentils into a buttered dish. Bake a half hour in the oven. Garnish with parsley, and serve.

Lentil And Potato Loaf

1 3/4 cups lentil puree 2 tablespoons butter 1/4 cup cream

1 teaspoon salt 1/3 teaspoon sage 2 cups riced potato

1 tablespoon butter

To prepare the lentil, soak one cup of raw lentils over night. Then cook in boiling water until tender, which will usually require an hour or more. When almost done, allow the water to evaporate until the lentils are quite dry. Put them through a colander to form a puree. Then mix with the puree the butter, cream, salt and sage. To prepare the potatoes, peel and cook two or three medium sized potatoes in boiling, salted water until tender. Drain, and dry by shaking gently over the flame. Force through a ricer or colander, season with butter, and if necessary, additional salt. Place the lentil mixture in the bottom of a buttered baking dish or pan, and on top of this place a layer of the mashed potato. Brush the top with a little cream or melted butter, and bake until nicely browned.