Spiced Lentil Puree — Served on toasted slices of French bread
Ingredients
2½ cups chicken or vegetable stock
1½ cups lentils
1 teaspoon garlic salt
1 small onion, peeled and chopped
1 small bay leaf
4 tablespoons unsalted butter
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup heavy cream
Chopped fresh parsley
Instructions
Place the stock, lentils, salt, onions and bay leaf in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. Cook 15 minutes or until the lentils are tender. Drain in a fine-mesh colander. Remove and discard the bay leaf.
Place in the bowl of a food processor, and add the butter. Allow to sit 10 minutes, then puree. Transfer to a bowl, and stir in the pepper, oregano, basil and cream. Blend well, and adjust the seasonings (particularly salt) as needed. Garnish with fresh parsley, and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/