CookEat Recipe
Firm Lentil Purée
Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.
Method
Steps
Step 1
Gather the ingredients: 250 g dried green or brown lentils; 40 g butter: 10 g for cooking lentils and 30 g for the aromatic vegetables; 15 g onion; 1 tablespoon chopped parsley; 20 g celery stalk; 30 g carrot; 150 ml prepared meat broth, or strained defatted cotechino cooking broth; Salt and black pepper; Water for cooking.
Step 2
Sort and rinse the lentils. Put them in a saucepan with plenty of water and 10 g butter. Bring to a boil, then simmer gently for about 20–30 minutes, or according to the packet, until tender but not disintegrating. Drain, retaining a little cooking liquid, and press the lentils firmly through a fine sieve. Discard the coarse skins caught in the sieve.
Step 3
Chop the small amount of onion very finely with the parsley, celery and carrot. Melt the remaining 30 g butter in a pan, add the chopped mixture and cook gently for about 8–12 minutes, until well browned without scorching.
Step 4
Add the broth, simmer for about 5–10 minutes, then strain thoroughly. Stir this strained sauce into the sieved lentils a little at a time, using only as much as needed to flavour them while keeping the purée firm. Season with salt and pepper.
Step 5
Heat gently, stirring, until the purée forms a thick mound that holds its shape. If too stiff to stir, add a spoonful of the reserved lentil cooking liquid; if loose, cook a little longer to reduce it. Serve hot as a firm side dish.
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