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, 1½ 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, 1½ cups.
- Butter, 1 tablespoonful.
- Granola, 1 cup.
- Eggs, 2.
- Onion, small, 1.
- Mixed herbs, 1 teaspoonful.
- Ground walnuts, 1 cup.
- Salt.
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.