Boiled Lentils

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¾ lb. lentils
  • bouquet garni
  • 1 ham bone (if available) or bacon rinds


Put the lentils into cold water with the herbs, ham bone, onion stuck with the clove, and a little salt. Bring to boiling-point and cook until the lentils are soft—about 1 hr. Strain the lentils, toss in a little melted butter or margarine; season and serve. If preferred, sieve the lentils before tossing in butter.