Lentil purée Soubise

Ingredients

• 250 g brown lentils
• 1.5 l water or vegetable broth
• 6 onions: 2 to cook with the lentils and 4 large ones for the purée
• 2 carrots
• 1 turnip
• 150 g celery
• A small bunch of parsley
• 1 teaspoon herbes de Provence
• 40 g vegan butter
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of lentils
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Rinse the lentils and cook them with the water, 2 of the onions, the carrots, turnip, celery, parsley and herbs. Skim off the dark foam as it rises. Cook until very tender, about 45 minutes.
2. Meanwhile, slice the other 4 onions and fry them in the vegan butter until well browned, about 20 minutes. Add a ladleful of the lentil broth and cook them 10 minutes more.
3. Blend everything together, lentils, vegetables and browned onion, into a fairly thick purée. Season with salt and pepper.
4. When you heat it, stir constantly: lentil purée settles and sticks to the bottom. Stir it in the tureen, too, before serving each bowl.

Nutrition facts

Approximate, per serving (about 463 g). Calculated with data from USDA FoodData Central.