A small but deep lentil culinary guidebook. Some of the highlights of the ancient history of the crop are reviewed along with its slate of human food nutrients described in modern scientific terms. Valuable how-to details for quick kitchen inspection and sorting (stone-proofing) are provided along with health-guidance, explanatory information on culinary salt and an in-depth examination of the different types of cooking fire with their biological effects. Baking ovens, the sacred, and lentils are considered and explored in depth, illuminated by the lamp held by humanity;s ancient Earth Goddess. The heart of the book consists of 30 individual lentil recipes whose ingredients are entirely free of animal food products and sweeteners. Original and creative recipes by Sara Zicherman include Lentil Barley Momos, Lentil Pizza, Lentil Burgers, and 12 other all-natural to die for genius lentil recipes. Published by The Kusa Seed Research Foundation, 111 pages, 64 footnotes, Bibliography with 44 entries. First published 1992. Completely revised and expanded edition, December 2011.