Lentils with Prosage
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 1 cup lentils, dry
- 1 tbs bakon yeast
- prosage or saucettes to taste
- salt to taste
Cook lentils with bakon yeast and salt. Use only enough water to cook lentils. When almost done, crumble the prosage or saucettes into the lentils. Serve hot.
