LENTIL SOUP WITH POUNDED WALNUTS AND CREAM

Lentil Soup With Pounded Walnuts and Cream image

Provided by Jennifer Steinhauer

Categories project, appetizer, side dish

Time 2h45m

Yield Serves 4 to 6

Number Of Ingredients 10

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Ingredients

2 cups lentils
2 to 4 tablespoons butter
1 onion, finely diced
1 bay leaf
6 cups vegetable or chicken stock (or water)
Sea salt and freshly ground black pepper
2 large garlic cloves
2/3 cup lightly toasted walnuts
1/2 cup plus 2 tablespoons crème fraîche
2 tablespoons minced parsley, optional

Steps:

Soak the lentils in water for 2 hours, then drain.
Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.
Add the remaining 1/2 cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 7 grams, TransFat 0 grams