Yield: 1 servings
|1½ cup||Chopped onion|
|1 teaspoon||Chopped garlic; optional|
|2 teaspoons||Olive oil|
|1 cup||White lentils; thoroughly rinsed|
|4 cups||Rich vegetable or chicken stock; or more|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Freshly-grated lemon zest|
Slowly saute or sweat onions and garlic in oil in a partially covered saucepan until very soft but not browned. Add lentils and 4 cups stock and cover and cook slowly for 25 to 30 minutes or until lentils are very soft.
Cool slightly and puree in a food processor or blender until very smooth adding additional stock for desired consistency. Season to taste with salt, pepper and lemonzest. Use as a base for cream soups and sauces. Store covered in refrigerator up to 1 week or in freezer up to 6 months. This recipe yields approximately 2¼ cups.
Comments: To cook white lentils so that they hold their shape for salads, pilafs, etc. Rinse the lentils repeatedly in cold water in a strainer until the water runs clear. Add 1 cup rinsed lentils to 2 cups stock or water and bring to a boil. Reduce heat, cover and simmer for 8 minutes. Remove from heat and allow lentils to sit for another 10 to 15 minutes. Drain if desired. Since white lentils have a potato-like flavor, I also like to take them at this point and heat them up and mash them a bit with a little butter, freshly-grated Parmesan and some chopped fresh herbs. A great risotto alternative. White lentils can also be used to make a nearly fat free cream sauce for use in savory soups and sauces.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.