Lentil Soup With Pounded Walnuts and Cream

5.0(11)

by Jennifer Steinhauer·published 2006-09-17

Project, Appetizer, Side Dish

Servings

(4–6)

Total time

2h 45m

Calories / serving

510 kcal

Ingredients (10)

serves

Instructions (4 steps)

01Soak the lentils in water for 2 hours, then drain.
02Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
03Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.

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Rich recipe — supports nutrition-aware planning.