Lentil Soup With Pounded Walnuts And Cream Recipe

Name: Lentil Soup With Pounded Walnuts And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lentils; 2 to 4 tablespoons butter; 1 onion, finely diced; 1 bay leaf; 6 cups vegetable or chicken stock (or water); Sea salt and freshly ground black pepper; 2 large garlic cloves; 2/3 cup lightly toasted walnuts; 1/2 cup plus 2 tablespoons creme fraiche; 2 tablespoons minced parsley, optional.

Servings: persons

2 cups lentils
2 to 4 tablespoons butter
1 onion, finely diced
1 bay leaf
6 cups vegetable or chicken stock (or water)
Sea salt and freshly ground black pepper
2 large garlic cloves
2/3 cup lightly toasted walnuts
1/2 cup plus 2 tablespoons creme fraiche
2 tablespoons minced parsley, optional.

1
["1. Soak the lentils in water for 2 hours, then drain.", "", "2. Melt the butter in a large pot over low heat. Add the onion and bay leaf. Saute 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.", "", "3. Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons creme fraiche, mixing it in a teaspoon at a time, to form a paste.", "", "4. Add the remaining 1/2 cup creme fraiche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley. Serves 4 to 6. Adapted from ""Vegetable Soups,"" by Deborah Madison."]

1279

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups lentils, 2 to 4 tablespoons butter, 1 onion, finely diced, 1 bay leaf, and more.

Yes, Lentil Soup With Pounded Walnuts And Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup With Pounded Walnuts And Cream

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