Lentil Hash

Lentils, 1 cup.

Potatoes, medium size, 2

Rice, 2 tablespoonfuls.

Egg, 1.

Onion, large, 1. Tomato, 1. Cooking oil, cup. Garlic, small piece.

Boil the lentil, onion, tomato, potatoes, and rice together till soft; chop very fine and add the cooking oil, egg, and a very small piece of garlic, and salt to taste. Put into oiled pan and bake until brown.

Lentil Fritters

Lentils, 1 cup. Rich milk, cup.

Egg, I.

Butter, 1 tablespoonful.

Flour, cup.

Cook lentils until tender, drain, press through a colander, add the milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce.

Walnut Lentil Patties

Cooked lentils, 2 cups. Eggs, 2.

Chopped walnuts, cup.

Granola, or bread crumbs.

Rub the lentils through a colander and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola. Form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy.

Lentil Patties On Macaroni

Lentils, 1 cup.

Eggs, 2.

Chopped parsley, 1 teaspoonful.

Minced onion, 2 tablespoonfuls.

Olive oil, 2 tablespoonfuls.

Bread crumbs.

Cook the lentils until tender and put through a colander. To this pulp add the rest of the ingredients, using sufficient bread crumbs to make stiff enough to form into patties. Dip the patties in egg and crumbs. Brown in the oven. Serve on a platter with creamed macaroni.

Walnut Lentils

Lentils, 1 cups. Walnuts, 1 cup. Butter.

Cook the lentils in six cups of water until quite tender and the water almost dried away. Press the lentils through a soup strainer. Grind the walnut meats and add to the lentils. Add a little butter and salt to taste.

Lentil Roast

Lentils, 1 cups.

Butter, 1 tablespoonful.

Granola, I cup.

Eggs, 2.

Onion, small, 1.

Mixed herbs, I teaspoonful.

Ground walnuts, I cup.


Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, mixed herbs, and salt to taste. Cook with the pot closely covered for twenty-five to thirty minutes longer.

Remove from fire, drain, press through a colander, and add the granola, ground walnuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes or until nicely browned.

Lentil Nut Roast Lentil Pulp, 2 Cups

Egg, 1.

Toasted bread crumbs or granola.

Nut butter, cup.

Dairy butter, 2 teaspoonfuls.

Emulsify the nut butter in enough water to mix easily. Mix all together and thicken with toasted bread crumbs or granola. Salt to taste. Put in oiled pan and bake. Serve with gravy. A little thyme or sage may be used if desired.