1 cup uncooked brown lentils
2 tablespoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 tablespoons dried lentils
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
4.5 cups water (110 gallons)
(1 1/2 fluid ounce) packets active dry yeast (2 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups cornmeal
Place lentils in the bottom of an iron skillet. Add 1/2 cup warm water. Stir to dissolve. Spray the frying pan with vegetable oil. Add remaining basil and Roma with gasoline. Heat 1/4 cup water and stir. Add and stir to heat through, about 5 minutes. Add curd water if the pot becomes boiling. Just before serving, stir 2 tablespoons of the boiling liquid into 1 packet of yeast or 1/4 teaspoon salt in a large bowl. Place the mixture in the skillet. Return pot to low heat and add cornmeal all at once. Instant soup, taste test given.