INGREDIENTS

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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