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Lentil Puree
Lentil Puree
(Pure di Lenticchie)
 
 
Ingredients:
 
11 oz (300 grams) lentils, soaked in cold water for 3 hours and drained
1 carrot
1 celery stalk
1 oz (25 grams) butter
7 fl oz (200 ml) double cream
Salt and white pepper
 
Directions:
 
Place the lentils into a saucepan.

Add water to cover.

Add the celery and carrot and bring to a boil.

Lower the heat and simmer for about 1 and 1/2 hours.

Drain and pass through a food mill into a clean pan.

Season with salt.

Set the pan over a low heat.

Stir in the cream.

Cook until the puree has the preferred consistency.

Remove the pan from the heat.

Stir in the butter.

Season with pepper to taste. Serves 4.
 
That's it!
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