27. LENTILS are the flattish, circular, dried seeds of an annual vine
grown chiefly in Europe and Asia. They belong to the class of vegetables
known as legumes, and are therefore high in protein in the form of
legumin. They also contain a large amount of carbohydrate in the form of
starch and are high in mineral salts. Because of their high food value,
which is somewhat over 1,600 calories to the pound, they are a valuable
food in the diet, particularly as a meat substitute. Consequently, when
lentils can be obtained at a reasonable price, it is wise to make
considerable use of them.
There are three varieties of lentils, _yellow_, _red_, and _black_, and
they resemble split peas in appearance, as will be observed from Fig. 6,
which shows a panful of dried lentils. They have a distinctive flavor
that is agreeable to most persons. However, like other dried legumes,
long cooking is required to make them tender and palatable.
28. COOKING OF LENTILS.--In general, the preparation of lentils is
similar to that of dried beans, the cooking of which is now thoroughly
understood. They may be put on to cook immediately after they are
washed, but, as in the case of dried beans, their cooking may be
hastened if they are first softened by soaking them in cold water for 8
to 12 hours. At the end of this time, it is advisable to parboil the
lentils for about 10 or 15 minutes, or until their outer skins begin to
crack, in water to which a pinch of soda has been added. This water
being poured off, the lentils should be washed and then put to cook in
fresh water to which 1 teaspoonful of salt is added for each quart of
water used. Like beans, the lentils should be cooked slowly until they
are soft enough to crush between the fingers. With these principles for
the cooking of lentils well in mind, the housewife will have no
difficulty in preparing this vegetable, for almost any of the recipes
given for dried beans may be used with lentils substituted for
the beans.
[Illustration: FIG. 6] 29. LENTIL PUFF.--A decided change from the
usual ways of preparing lentils can be had by making lentil puff. Black
lentils are used for this preparation, and they are made into a puree
before being used in the puff. If the accompanying recipe is carefully
followed, a most appetizing, as well as nutritious, dish will be
the result.
LENTIL PUFF
(Sufficient to Serve Six)
1-1/4 c. lentil puree
1-1/2 c. riced potatoes
2 Tb. butter
1/2 c. milk
1-1/2 tsp. salt
1/8 tsp. pepper
2 eggs
Soak the lentils overnight in water that contains a pinch of soda,
parboil them for about 10 minutes, and pour off the water. Put them to
cook in cold water and cook until they are tender, allowing the water to
evaporate completely, if possible, so that the puree made from them will
be dry. However, if any water remains when the lentils are done, pour it
off and use it for soup or sauce. Make the puree by forcing the cooked
lentils through a colander. If it is found to be too wet, less milk can
be used than the recipe calls for. Cook several potatoes and rice them
by forcing them through a colander or a ricer. Combine the lentils and
potatoes, and to this mixture add the butter, milk, salt, and pepper.
Separate the eggs, and beat the yolks slightly and the whites until
stiff. Stir the yolks into the mixture and, just before putting the puff
into the oven, fold in the whites. Pour into a buttered baking dish, set
in the oven, and bake until the puff is set and the surface is brown.
Serve hot.