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
  1. 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.
  2. 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/