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Recipes > Rice, Cereals, Grains > Rice > Curried Lentils and Rice

Curried Lentils and Rice

Ingredients

• 1 breakfastcupful of lentils
• 1 breakfastcupful of rice
• 1 pound of fresh tomatoes or 1/2 tinful of tinned ones
• 1 dessertspoonful of curry
• 3 eggs, well beaten
• 2 ounces of butter
• some breadcrumbs
• salt to taste

Instructions

Roast the rice in a frying-pan in half of the butter until browned; then set it over the fire with 1 1/2 pints of water and the lentils, picked and washed. When tender set them aside to cool a little. Scald and skin the tomatoes, cut them into slices and place them in a buttered pie-dish. Smooth the curry with 1 spoonful of water; add the curry, the eggs, and salt to the cooked rice and lentils, and mix all well. Spread all over the tomatoes, scatter breadcrumbs over the top, cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour.

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Source

Dr. Allinson's Cookery Book (1915).