I’m always excited when I make a dish that satisfies me completely from very few ingredients. I mean a dish which is tasty, nutritious and which fills me from a reasonable serving. The lentil cream soup that I prepared yesterday managed to do all that. Let me tell you:
I soaked about 300 grams of lentils (the color is not important as the cooking method is the same).
I forgot about it until the next day. It kind of swelled, which I expected.
I covered it with water, added a bit of salt and let it boil on low heat for 35 minutes. I then placed the entire content of the pot in a blender and made the cream, adding 20 grams of butter and 30-35 grams of fat yogurt.
From this point on, things are simple: if you want a thicker cream (I didn’t), you put it back in the pot and keep it a bit longer on the stove. If you don’t want it thicker, you just pour it back into the pot and that’s it.
To complement the cream soup, I fried a few slices of veal sausage.
I decorated the cream soup with olive oil, pumpkin oil, basil, parsley, watercress and red basil from Dor de verde.
It would have been delicious without the sausage too, but I was craving it.