1919 - The International Jewish Cookbook

Baked Lentils

DDV CULINARY

Pick and wash one-half pound of lentils and soak them in cold water overnight.
In the morning put them over the fire in a large saucepan with about a quart of water.
As soon as the water begins to boil, the lentils will rise to the top.
Remove them with a skimmer,
put them in a baking dish with one small onion
and three or four ounces of smoked fat meat in the centre,
and pour over them a pint of boiling water,
in which one-half teaspoon of salt
and one-quarter teaspoon of pepper have been mixed.
Bake in a moderate oven four or five hours.
The lentils must be kept moist and it may be
necessary to add a little water from time to time.