Hello David!
Tuesday December 03 1996 16:22, David Pileggi wrote to Public:
 DP>                           MAIN DISHES AND SOUPS
Thanks for posting these, David. They're much appreciated.
Here are a few Lentil recipes for you. The important one is the Basic recipe, 
because you cook the others the same way.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Basic Recipe For Lentils
 Categories: Main dish, Side dish, Vegetables, Mix, French
      Yield: 6 servings
    500 g  Lentils
      1 lg Onion; studded with
      2    Cloves
      1 lg Clove garlic
           Bouquet garni
           Salt & pepper
      2 tb Butter
           Lemon juice (optional)
      2 tb Chopped parsley
  This is the basic method for cooking and preparing lentils. It is a
  combination of recipes from Jane Grigson's "Vegetable Cookery" and
  from Anne Willan's "French Regional Cookery". While I look at it, I
  can't resist quoting Jane Grigson's preamble on lentils.
  "The occasional salad of slate-green lentils can surprise one by its
  pleasantness. Lentils and pig's ears or red lentil soup with bacon
  after a winter walk has its virtues. Indian cooks do interesting
  things with lentils, but I cannot regard them with deep enthusiasm.
  The nicest way of eating lentils is with game - venison, hare,
  pheasant, partridge. Their earthy flavour sets off the rich juices
  perfectly."
  Pick over the lentils, discarding any stones, and wash thoroughly.
  Put in a pot with enough water to cover them generously. Add the
  whole onion, garlic and bouquet garni. Cover and bring slowly to
  boil. Simmer for 1/2 hour then try the lentils to see how they are.
  If necessary, continue to simmer until they are tender, testing at
  regular intervals, and replenishing the liquid with boiling water if
  it disappears from view. Tip the whole thing into a sieve (optionally
  reserving the liquid - depends on the recipe). Pick out and discard
  the onion, garlic and bouquet garni. Return the lentils to the rinsed
  out pan with the butter. Season to taste - be generous with the
  pepper. Just before serving, stir in the parsley and emphasize the
  flavour if you like with a squeeze of lemon. Serve with game, salt
  pork, roast pork or sausages. - See recipes for details. Recipe
  Grigson & Willan MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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All the Best
Ian
--- GoldED 2.50.A0918+
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