Lentils

(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.

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