Curry of Lentils
Soak 2 or 3 cups of German or Egyptian lentils for two or three hours; drain them, and put them in boiling water, and let them cook for three quarters of an hour or until tender but not broken. Salt well when they have been cooking a short time, and when done drain them, sprinkle with salt, and heap in a pyramid on a round flat dish; garnish with 3 hard-boiled eggs cut in half, encircle with boiled rice, and pour curry sauce over the lentils only. Serve extra sauce in a sauce-boat and Indian chutney.