Skip to main content
Main

Baked Sifted Lentils

Baked lentils that are soaked, cooked, sifted, seasoned, and baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Lentils and cream work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 92 recipes. Both carry octanal, which smells fat, soap. The science ↓

Baked Sifted Lentils

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lentils

  1. Rinse the lentils and soak them overnight or for at least 2-3 hours.

  2. Place the soaked lentils in a pot with cold soft water and cook slowly for 2-3 hours until tender.

  3. Drain the lentils through a colander to remove the skins.

Season and bake

  1. Season with a pinch of coarse sea salt and a little nut cream if desired.

  2. Transfer to a baking dish and bake in a 400°F (200°C) oven until browned on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lentils + creamtop 26% of all pairs
    Smell alikemoderate
    Cooked together92 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lentils
Provide the main body of the dish, becoming tender and creamy when cooked slowly.
Nut cream
Adds richness and fat, softening the flavour and helping the top brown when baked.

The step that matters

Cooking the lentils until fully tender. Lentils must soften completely before baking, because the oven only browns the surface and will not cook dry or firm centres through. Slow cooking in cold water lets the skins and interiors soften evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes