Ingredients: serves 4
10 1/2 oz/30 dkg red lentils (sometimes called orange lentils), 1 medium onion (1 heaping
tablespoon onion cream), salt, 4 tablespoon cooking oil (may use olive oil), 2 tablespoon all-purpose flour, 2-3 cloves garlic (1 teaspoon garlic cream), 1 1/2 teaspoon tomato puree, 1/4 teaspoon ground white pepper
Rinse the lentils several times in cold water, drain, and cook in 1.1 qt/lt water, seasoning it with 1 level teaspoon salt. Quarter the peeled onions and add them to the pot. Bring to boil on high heat, cover, and continue cooking on low for another 20 minutes until tender. It is done when you can mash them easily with a hand mixer but remove the onions beforehand. Heat the oil in a pan. Sprinkle in the flour and stir, adding the garlic (garlic cream) and tomato puree and brown for about 1/2 minute. Pour the lentil puree immediately into the roux so it doesn’t burn, and thin with enough water (7-10 1/2 oz/2-3 dl) to be the consistency of creamed vegetables. Allow it to come to a boil, stirring with
an eggbeater for about 3 minutes while it thickens nicely. If necessary, add salt and pepper.
Words of Wisdom
The lentils may be prepared with 1 tablespoon minced mint instead of garlic, which must be added to the roux. You may also thicken the lentils with its own substance, so to speak, without using roux. For this version, use a little less liquid for cooking
and once the lentils are tender, remove about 1/3, let it cool, puree with a hand-held mixer, and add to
the cooked lentils.
Preparation time: 40 minutes
Calories per serving: 403
Skill: Easy to prepare