{"id":7117,"slug":"baked-lentils-linzen","title":"BAKED LENTILS (LINZEN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of lentils","one small onion","three or four ounces of smoked fat meat","one pint of boiling water","one-half teaspoon of salt","one-quarter teaspoon of pepper","about a quart of water"],"ingredients_norm":["lentil","onion","smoked fat meat","boiling water","salt","pepper","water"],"steps":["Pick and wash one-half pound of lentils and soak them in cold water overnight.","In the morning put them over the fire in a large saucepan with about a quart of water.","As soon as the water begins to boil, the lentils will rise to the top.","Remove them with a skimmer, put them in a baking dish with one small onion and three or four ounces of smoked fat meat in the centre, and pour over them a pint of boiling water, in which one-half teaspoon of salt and one-quarter teaspoon of pepper have been mixed.","Bake in a moderate oven four or five hours.","The lentils must be kept moist and it may be necessary to add a little water from time to time."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w40:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8af613c13c82588a25295615a24d2de5b8300ea4ea90db9ea487a30a685557d8","created_at":"2026-08-02T16:58:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-lentils-linzen"}