Lentil Croquettes

Lentil Croquettes

Soak over night one cup of dried lentils and half a cup of dried red beans. Drain, add two cups of water, half an onion, a stalk of celery, a small carrot sliced and two or three sprigs of parsley.

Cook until soft, remove seasonings and rub through a sieve. Add one cup of soft bread crumbs, one beaten egg, salt, pepper and lemon juice to taste. Cream together two tablespoons of flour and two tablespoons of butter, pour on gradually two-thirds of a cup of cream, bring to the boiling point and add to the lentil mixture. Mix thoroughly, cool, shape, dip in crumbs, in egg and again in crumbs, and fry in deep hot fat.

Drain and serve with brown tomato sauce.