Lentil Purée from Sauces: Classical and Contemporary Sauce Making by James Peterson
Rinse the lentils and peel and coarsely chop the carrot and onion, if using. Combine all the ingredients in a heavy-bottomed saucepan. Bring to a slow simmer an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- lentils
- carrot
- water
- onion
- butter
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