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Add a photoServings: 6
Ingredients
- 250 gm puy lentils
- 2 clv garlic 1unpeeled
- 50 gm butter
- 2 Tbsp. extra virgin olive oil
- 1 sm red onion peeled and finely minced
- 1 kg sorrel. stems removed
- 600 ml chicken stock (qv) warm sea salt and freshly grnd black pepper
- 300 gm young spinach leavesstems removed
- 150 ml creme fra"che
- 75 gm parmesan
Directions
- Put the lentils with an unpeeled clove of garlic in a saucepan with cool water to cover.
- Bring to the boil and simmer for about 25 min or possibly till tender.
- Heat the butter and extra virgin olive oil in a large saucepan.
- Cook the onions and the remaining peeled garlic clove till soft.
- Add in half the sorrel and cook for a minute till the sorrel wilts.
- Stir in 3/4 of the lentils and the chicken stock.
- Season.
- Transfer half the contents to a food processor add in the uncooked sorrel and spinach and pulse. Return to the saucepan and add in the remaining lentils and chicken stock then heat.
- Serve with creme fra"che and parmesan.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 129 | 79% |
| Total Fat 14.61g | 18% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 408mg | 17% |
| Potassium 122mg | 3% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.15g | 1% |
| Protein 5.76g | 9% |
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