- Ingredients
- 80 g puy lentils or green/brown lentils
- 600 g vegetable stock
- ½ medium onion, peeled, cut in half 60 g unsalted butter, divided 5 g and 55 g
- 2.5 cm ginger root, roughly chopped
- seeds from 4 cardamom pods, husks discarded
- 1 clove garlic, peeled
- 2 fresh tomatoes, quartered
- juice of ½ lemon
- 30 g crème frâiche
- salt and pepper
- 10 to 20 g fresh coriander, chopped
Puy Lentil Sauce - Paul Gregory
Puy Lentil Sauce - Paul Gregory
This delicious lentil sauce is by Chef Paul Gregory in Yorkshire and is published in our recipe book “Demonstrator Delights”. Paul finds it easy and time-saving to make this in the Thermomix because it cooks the lentils perfectly while stirring constantly, saving a considerable amount of chef time at the stove! Delicious served with fish or as a vegetarian dish with steamed brown rice. Serves 8 as a sauce or 2 as a main course.
Ingredients
Method
Method
1. Cook the lentils and stock about 30 minutes/Speed 1 until the lentils are tender. Strain over a bowl and save the stock and lentils separately.
2. Add onion and 5 g butter (about 1 tsp) to TM bowl. Chop 2 seconds/Speed 5 then sauté 10 minutes/100°C/Speed 1.
3. Add the ginger, cardamom seeds, garlic, tomatoes and 30 g of the cooked lentils. Add 300 g of the reserved stock (if you don’t have enough stock, add extra water to make it up to 300 g total). Blend 20 seconds/Speed 10.
4. Add the lemon juice, remaining lentils, crème frâiche and the 55 g butter. Season with salt and pepper to taste. Stir Speed 2/Reverse Blade Direction to mix. Add the chopped coriander just before serving and stir it in.
Janie's Tip: To reheat the lentil sauce later, warm it 5 minutes/70°C/Speed Spoon/Reverse Blade Direction.
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