White lentils

Yield: 1 servings

Measure Ingredient
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.

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