Description
First time cooking lentils and decided not to bother with the recipe, did not add a bunch of different ingredients that are in every soup, basically... I wanted something simple and delicious. I think I did fine, because I think green lentils Ontario goes perfectly with the mushrooms, they give it a savory nutty flavor and delicate taste. Also important, presentation: if you pour it in a regular dish will be quite different, but if you serve it in a toasted crust of rye bread, then it will not leave you indifferent!
Ingredients
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Lentils
1 cup
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Mushrooms
20 g
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Onion
1 piece
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Butter
2 Tbsp
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Bread
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Water
1 l
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Greens
-
Salt
Cooking
We need the ingredients.
First you need a good wash mushrooms, cover with water (1 l) and leave for 1 hour.
After some time, drain the mushroom infusion through cheesecloth or a sieve, again wash the mushrooms and put into the same infusion. Cook in a saucepan for 15-20 minutes, sprinkle with salt.
At the same time, begin cooking the lentils (TM Mistral), fill with water in the ratio 2:1, bring to a boil and cook until tender. Features of this lentil is that it keeps its shape when cooked, so don't wait until it starts to fall apart and turn to mush, and try to test the softness.
Cut onion into cubes and fry in ghee until Golden. Combine with mushrooms and interrupting a blender until mushy state.
Ready the lentils cool a bit, blend it, add the mushroom paste and beat again.
You should get a gentle puree.
With bread cut off top and take out the crumb. Also recommend our "platter" lightly fry in the butter will be tastier)
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