(Recipe #65, pages 65 – 66)
Lentils are treated like peas: cook until soft, drain, and serve with an onion sauce.
Or after parboiling, let the lentils cook until soft with a bit of bacon and some onions; finally stir some flour and vinegar into the broth, which has not yet formed a court-bouillon.
Cooking time same as peas and beans.
Translated by David Green.