Soupe de Lentilles from The Cooking of Provence by Patricia Lousada
Pick over the lentils for any stones and rinse in cold water. Heat the olive oil in a large pan, add the onions, garlic and potatoes and stir for several minutes to soften the onions. Add the lenti...
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Ingredients
- salt
- pepper
- lemon juice, if necessary
- 300 ml (½ pint) soured cream or crèmefraîche, to serve
- 1 garlic clove, chopped
- 175 g (6 oz) potatoes, peeled and diced
- 2 litres (3½ pints) chicken, duck or game stock
- 1 bouquet garni
- 375 g (12 oz) sorrel or spinach
- 500 g (1 lb) puy, green or brown lentils
- 2 tablespoons olive oil
- 175 g (6 oz) onions, chopped
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