The title of this recipe leaves you with the impression that you will be making a soup with lentils just like you are used to th only difference being the red lentils. Well, you are mistaken this soup uses the lentils to thicken and give texture, and is topped with a nice creamy finish.
1 1/2 cup red lentils 8 cups meat or vegetable stock 2 middle sized onions diced 2 tbsp butter 1/2 tbsp flour 1 cup milk 3 egg yolks 1 tbsp salt 1/2 tsp black pepper 6 slices of bread cubed 2 tbsp oil a little chopped parsley
1. Put the lentils in the meat stock and 1 cup of water. Cook for 35-40 minutes until they are tender. 2. Strain and pass them through a sieve mashing them with the back of a spoon. 2. Melt the butter in another saucepan. Add chopped onions and fry them lightly for 7-8 minutes. 3. Add the flour and cook until it goes light brown. 4. Add the flour and onions to the meat stock along with the lentil puree. Add salt and pepper and let simmer until it has become a nice thick texture. Add water if it is too thick. 5. Beat the egg yolks with cold milk. Add a ladle of the soup to it, mix well and then pour it back into the rest of the soup. Keep mixing and take off the heat. 6. Serve with bread cubes fried in oil and chopped parsley.