First time cooking lentils and decided not to bother with the recipe, did not add a bunch of different ingredients that are in every soup, basically... I wanted something simple and delicious. I think I did fine, because I think green lentils "Ontario" goes perfectly with the mushrooms, they give it a savory nutty flavor and delicate taste. Also important, presentation: if you pour it in a regular dish will be quite different, but if you serve it in a toasted crust of rye bread, then it will not leave you indifferent!
|Cooking time -||Number of servings 4|
We need the ingredients.
First you need a good wash mushrooms, cover with water (1 l) and leave for 1 hour.
After some time, drain the mushroom infusion through cheesecloth or a sieve, again wash the mushrooms and put into the same infusion. Cook in a saucepan for 15-20 minutes, sprinkle with salt.
Cut onion into cubes and fry in ghee until Golden. Combine with mushrooms and interrupting a blender until mushy state.
Ready the lentils cool a bit, blend it, add the mushroom paste and beat again.
You should get a gentle puree.
With bread cut off top and take out the crumb. I also recommend our "plate" lightly fry in the butter will be tastier)