The lentils are not a specific medieval recipe, but are done in a very simple manner with common medieval ingredients. I try hard to make sure that any feast that I put out has at least one non-meat protein source.
4 lb lentils,
Lots of water
1/2c salt
½ c thyme,
1 c chopped parsley
Soak the lentils for 2 hrs in 2x water. Drain. Bring up to a simmer and add salt, thyme, and parsley. Cook for 45 min or until not crunchy.
Leaves of Silk and Glass 