* 200g dry red lentils (rinsed in cold water)
* 400ml chicken or vegetable stock
* 1 chopped onion
* 1TBSP flour
* 3 egg yolks
* 2 TBSP butter
* 200ml cream
* 1 lemon
* The Spice Depot's Spicy Sea Salt to taste
PREPARATION TIME: 30 minutes
DIRECTIONS: Fry onions in butter, add lentils and 400ml of stock. Simmer until tender. Add remaining stock and The Spice Depot Spicy Sea Salt. Bring to boil, remove from heat. Pour into blender or food processor and puree until smooth. Make a roux with the rest of the butter and flour, cook 2 minutes. Remove from heat and add cream, stiring. Add the well beaten egg yolks. Add this mixture to the lentil puree. Add a few drops of lemon juice to taste.
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