Lentils in Cream

Yield: 3 lb 12 oz (1.8 kg) Portions: 12

Portion size: 5 oz (150 g)

U.S.

Metric

Ingredients

Procedure

1 lb 4 oz

600 g

Small green lentils

1.

Blanch the lentils and drain.

7 oz

200 g

Carrots, cut in large chunks

2.

Return to the pan and cover with enough cold water to

7 oz

200 g

Onion, cut in large chunks

cover by at least 2 in. (5 cm).

7 oz

200 g

Celery, cut in large chunks

3.

Add the carrot, onion, celery, bacon, garlic, and bouquet

7 oz

200 g

Bacon

garni.

6

6

Garlic cloves

4.

Simmer until tender but still firm. Drain, reserving the

1

1

Bouquet garni

liquid. Discard the vegetables, bacon, and bouquet garni.

2 oz

60 g

Onion, cut brunoise

5.

Sweat the onion, carrot, and celery in the clarified butter.

2 oz

60 g

Carrot, cut brunoise

6.

Add the lentils along with 10 floz (300 mL) of the cook

1 oz

30 g

Celery, cut brunoise

ing liquid. Bring to a boil and cook for a few minutes.

1 oz

30 g

Clarified butter

7.

Add the cream, return to a simmer, and stir in the butter,

4 fl oz

125 mL

Heavy cream, hot

then the mustard and chopped parsley. Season to taste.

2 fl oz

60 g

Butter

2 tbsp

30 mL

Dijon mustard

1 oz

30 g

Chopped parsley

to taste

to taste

Salt

Per serving:

Pepper

Calories, 320; Protein, 12 g; Fat 20 g (54% cal.); Cholesterol, 40 mg;

to taste

to taste

Carbohydrates, 26 g; Fiber, 12 g; Sodium, 200 mg.

Continue reading here: Pure of Flageolet Beans with Garlic

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