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Lentil sauce

updated

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Ingredients for 4 servings:

  • 80 g margarine
  • 1 small onion(s), finely chopped
  • 30 g flour
  • 1 clove(s) garlic, finely chopped
  • 3 capers, finely chopped
  • some anchovy paste
  • 1 bay leaf
  • ½ lemon(s) (peel finely chopped)
  • 1 tsp thyme
  • 1 can of lentils, 800 g
  • some parsley, finely chopped
  • some salt and pepper
  • 1 shot of vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Finely chop the onion and fry it in the margarine until golden brown, then dust with flour and fry it thoroughly. Add the spices and fry briefly. Then pour in the lentils and their liquid, adding a little more water or stock if needed, and simmer for 5 minutes. Season to taste with a dash of vinegar, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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