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From Marx Rumpolt, Ein New Kochbuch, the section on "All sorts of vegetable matter" 125 Nim Linsen/ wash sie fein sauber auss/ und klaub si. Nim auch ein gute Ridtfleischbrueh/ lass sieden/ schneidt Zweibeln un ein wenig Knoblauch darunter/ dass fein dick wird/ und wenns gekocht ist/ so thu gruene wohlschmeckende Kreuter/ die klein gehackt senn/ darunter/ von gesotten speck/ lass damit sieden/ so wirt es gut unnd wohlgeschmack. Du kanst auch Linsen kochen one Zwiebeln/ wie es einer gern isset/ so kan man es zurichten. My translation: Take lentils/ wash them fine clean/ and soak them. Take also a good beef-broth/ let simmer/ cut onion and a little garlic into it/ so that it comes nice and thick/ and when it is cooked/ so put green well-tasting herbs/ that have been chopped fine/ thereto/ and cooked bacon/ let it simmer therewith/ so it becomes good and tasty. You can also cook lentils without onion/ how one likes to eat it/ so it may be prepared. I interpret it as: 1 lb dry lentils, picked over, rinsed, and soaked for 1 hour 1 medium onion, diced 2 cloves garlic, minced 3 cups beef broth 2 T fresh herbs, chopped 3 slices bacon, parboiled and coarsely diced – I chose to omit the bacon this time at the request of a gentle who cannot partake thereof. salt to taste Take your soaked lentils and rub them between your hands (or use a cloth) to remove the skins. Place your skinned lentils in a pot with the beef broth, bring to a simmer. Add onion and garlic and let it simmer till it is nice and thick. When it is almost cooked add fresh chopped green herbs and the cooked bacon and let it simmer another 5 minutes. Comments: I was surprised at the color difference in the dish using skinned lentils. Un-skinned lentils result in a dirty brown appearance. Skinned lentils are golden, and creamier.