| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jash01 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Chopped onion |
| 1 | ts | Chopped garlic; optional |
| 2 | ts | Olive oil |
| 1 | c | White lentils; thoroughly rinsed |
| 4 | c | Rich vegetable or chicken stock; or more |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Freshly-grated lemon zest |
INSTRUCTIONS
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 2 1/4 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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