Pureed Lentils as a Side Dish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lentils
- butter
- onion
- parsley
- celery
- carrot
- broth
- salt
- pepper
Instructions
- Cook the lentils in water with a little butter until soft but not mushy; sieve them.
- Brown a minced base of onion, parsley, celery, and carrot in butter.
- Arrest with a ladleful of broth and strain.
- Flavor the puree with this gravy, salt, and pepper; keep it firm.