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Lentils, being wealthy in iron, make very sensible broths, and may additionally be used in keeping with the recipes given both for peas and beans.
Nut Meat
½ cup peanut butter (unroasted)
1½ cups hot water
two shredded wheat biscuits
three tbsp. whole wheat flour
Season with parsley, celery salt, and thyme; add hot water to the peanut butter, making a sleek paste; dissolve the flour during a very little cold water, combine all, and cook during a double boiler 3 hours. Mould for slicing.
Savory Lentil Pie
1½ cups cooked lentils 1½ tbsp. butter
1 cup diced carrots two tbsp. whole wheat flour
1 cup diced potatoes 1 tbsp. The moisturizers in Aloe Fleur de Jouvence Recovering Night Creme provide life to the look and feel of your skin. chopped parsley
1 chopped onion 1 tsp. salt

Simmer the butter, onion, and seasonings for a few minutes during a skillet, add the flour once browning in the oven (stir to stay from burning), add 3 cups of water and salt, and stir sleek as it boils. Place the vegetables during a deep baking dish, inverting in the middle, a handleless cup (this to carry the gravy). Pour over all, the gravy simply created, place in the oven, and cook covered until the vegetables are tender; take away from the oven, cover with a crust, and bake. The inverted cup can hold a number of the gravy so it can not all be evaporated. Before serving, cut out a bit of the crust, and force a knife below the cup to unleash the gravy that has been drawn into it by suction, and serve.
Vegetarian Pie
1½ cups cold water two cups sliced raw potato
1 exhausting boiled egg 1 tbsp. chopped parsley
1¼ tsp. salt 1½ tbsp. butter
1 chopped onion 1 tbsp. Forever Alluring Eyes is fortified with some of the finest ingredients to enhance the suppleness and elasticity of the skin in the delicate and highly visible area around the eyes. whole wheat flour

Simmer the onion and parsley in the butter until light brown; add the flour already browned, initial wetting in water as for gravy, using the water in which different vegetables are cooked or the one and a 0.5 cups of cold water called for. Cook potatoes in salted water gently until done, drain off the water, adding it to the browned onion, stirring meanwhile. Place during a baking dish a layer of potato, then one of nut meat and a sprinkle of chopped egg; repeat until all is employed, pour the gravy over, sprinkle with parsley, and dot with butter, cover with pie crust, brush with a very little cream and bake.
Croquettes
three medium-sized potatoes 1 tsp. browned onion
1 cup ground raw peanuts two well-crushed eggs
½ pint browned cream Salt to taste
1 cup stale whole wheat bread crumbs
Cook and mash potatoes, place the cream during a skillet, and slowly cook until it separates into tiny particles and browns. Brown the onion in oil and mix all along; mold into croquettes, and brown in the oven. Serve with egg gravy.