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LENTIL ROAST

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Jan 14, 1902

FromReview and Herald, Vol. 79, No. 2.

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LENTIL ROAST.

By Mrs. M. H. Dunmead

MRS. M. H. DUNMEAD. (Adams Mills, Ohio.)
1 cup lentils. 1½ cups rolled zweiback or granola. ½ cup cream. 1 large onion, grated. Salt and sage to taste.
Wash the lentils, and put at once into boiling water. Cook for three hours or until soft, and the water nearly all out; put through a fine colander or sieve, mix with the other ingredients, and brown in the oven. If properly moistened, it will slice nicely, and is good either warm or cold. If preferred, the cream may be omitted, and one quarter cup of rolled walnut meats used instead, moistening with water. One half cup each of lentils and dried peas gives a little different flavor.