Recipe for lentils
Cream of lentils
9 oz. (250 g) canned lentils
2 tablespoons chopped onion (or frozen)
1 large potato peeled and diced
10 tablespoons (100 g) of peeled tomatoes
4 cups vegetable broth
2 tablespoons butter
1 teaspoon sugar
Juice of half a lemon
For the decoration:
Preparation time: 15 minutes
How to cook:
Saute onion in butter in a nonstick pan, add the lentils without liquid, potatoes, peeled tomatoes and broth and cook for about 10 - 12 minutes.
Blend well chops with an immersion blender. While you make mashed, add sugar, pepper, salt and lemon juice and cook for a few minutes.
You can serve on bread or slices of bread warm with a drizzle of yogurt and parsley, or place it in a bowl and serve with bread.