How to Cook in Casserole Dishes

by Marion Harris Neil

LENTILS CREOLE

• 1 cupful (½ lb.) lentils
• 3 canned red peppers
• 2 heaping tablespoonfuls (2 ozs.) butter
• 1 pint (2 cups) tomatoes
• 1 onion
• Salt and pepper

Wash the lentils, then cover with cold water and soak overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender.

They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add them. Cook for half an hour without the cover.