As a result, the dish was slightly rubbery, but still light and tasty. I think perhaps the best results might be achieved with fish or scallops, unless one wants to take a risk with chicken and salmonella, which I could not in good conscience advise. Maybe with experience and a careful watch of the thermometer it can be fully cooked through without overcooking. It can probably be baked between two disposable aluminum pie pans and served immediately to the table in its pan. It really needs to be eaten fresh and hot.
Lentil are good when washed and carefully boiled in fresh water.
Make sure that the first lot of water is poured away, and a second lot of hot water added as required, but not too much, and then boil the lentils slowly on the hearth. When they are cooked, add for flavour a little vinegar, together with the addition of that spice which is called Syrian sumach. Sprinkle a spoonful of this spice over the lentils while they are still on the fire, and stir in well. Take the lentils off the fire and serve. This version blanches the lentils, throws away the first water, then cooks them again in fresh water.