- 1 ¼ lb lentils
- bread slice
Cook the lentils in water and salt, drain them and puree them. Add butter and, to taste, dilute with a little stock or water. Alternatively, sauté some onion in oil until golden yellow, eliminate it with a slotted spoon and use the oil to flavor the puree, diluting as appropriate with stock or water until it is the right density. Serve with slices of toast. It can also be accompanied by vegetables (endive or Swiss chard) boiled, chopped coarsely and flavored in oil or butter before adding to the puree.