|
Serves 6
INGREDIENTS:
8 oz. puy lentils
6 cups water
1 large onion, finely chopped
4 celery sticks, thinly sliced
2 tbsp. fresh garden herbs, finely chopped (chervil, parsley, chives, rosemary, opal basil) 1 large bay leaf
1 large clove elephant garlic, crushed
1 tsp. English mustard
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add lentils, onion, celery sticks, garden herbs, bay leaf, elephant garlic, English mustard, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot with buttered grainy rolls.
| 
