Lentils Recipe

Lentils have been used for food in older countries for a long

time, and it is quite necessary that we should become acquainted with

their merits if we want to save; I give a lentil soup, and some

excellent directions for cooking this invaluable food. One quart of

lentils when cooked will make four pounds of hearty food. There are two

varieties in market; the small flat brown seed, called lentils a la

reine; and a larger kind, about the size of peas, and of a greenish

color; both sorts are equally well flavored and nutritious; they cost

ten cents a pound, and can be bought at general groceries. The seed of

the lentil tare, commonly cultivated in France and Germany as an article

of food, ranks nearly as high as meat as a valuable food, being capable

of sustaining life and vigor for a long time; this vegetable is

gradually becoming known in this country, from the use of it by our

French and German citizens; and from its nutritive value it deserves to

rank as high as our favorite New England Beans.

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