Picardy Lentils Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Lentils9 Ounce
 Leeks1 Pound
 Potatoes  (as required)
 Butter  (as required)
 Slices of toast  (as required)

Directions

Soak the lentils for 12 hours.
Take enough leeks to weigh about 1 lb.
after removal of the outer, tougher leaves.
Wash them carefully.
Now arrange them in two bunches: the first, consisting of only the white parts, and the second, of the green parts.
Both go into a saucepan with lentils.
Cover with cold water, add some salt, and boil until the lentils are tender.
Drain the bundle of the white parts of the leeks, make a puree of this together with 5 tablespoonfuls of the lentils, by pressing both through a sieve or by using a food mill.
Moisten with a little of the cooking liquor.
Re-heat the lentils in this puree, and serve.
To make an excellent soup with what remains go through the same process, this time with the green bundle, plus a few potatoes boiled in the same water.
Stir your leek-and-potato puree into this cooking liquor; there's your soup.
Serve with diced toast.
To both these dishes you may add a little butter at the last moment, but it isn't necessary to do so.
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