John Myers
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Lentil Double with Caramelized Onion and Cream Horseradish
The perfect lentil double with caramelized onion and cream horseradish recipe with a picture and simple step-by-step instructions.
- 100 g Puy lentils
- 100 g Alb-Leisa
- 1 small Onion
- 1 piece Carrot
- 1 Bit Fresh celery
- 1 Bit Garlic
- 600 ml Vegetable broth
- 1 piece Onion
- 1 piece Sunflower oil
- 2 tbsp Sugar
- Salt
- Black pepper from the mill
- Cream of horseradish
Preparations for the lentil pot
- Peel and roughly dice the onion. Peel the garlic. Peel the carrot and celery and cut into bite-sized pieces. Weigh the lentil mixture to taste. Heat the vegetable stock.
Preparation of the lentil pot
- Heat the sunflower oil and briefly toast the diced vegetables with the small onion. Add the lentils and let simmer briefly, then deglaze with the hot vegetable stock, add the garlic and a lid on it and simmer on low heat until the lentils are soft (about 30 minutes).
Preparation of the caramelized onion
- Peel and finely chop the onion.
Preparation of the caramelized onion
- While the soup is simmering, heat some sunflower oil in a potty, add onions and let sear. Sprinkle with the sugar and stir, turn the heat down a little while stirring frequently, let the onion caramelize until golden brown, add a little pinch of salt and pepper to taste.
Finisch
- Now season the soup with salt & pepper, put it in a soup bowl, add a dollop of horseradish cream and add the onions and now ….. enjoy your meal …..
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