From 1916:

One quart lentils,
1 quart water,
½ teaspoon pepper,
1 teaspoon salt,
6 ounces mixed salt pork,
1 clove garlic or 1 small onion.

Pick over and wash lentils. Soak in water over night. In morning pour water off. Put lentils in stew pan with two quarts cold water and heat slowly. As water boils lentils will rise to top. Remove them with skimmer and place in deep earthen dish with pork and onion in center. Mix salt and pepper with one quart boiling water and add. Cook slowly in moderate oven four or five hours, adding little water from time to time.