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Peel and chop onion. Sauté lentils and onion in butter.
Pour in cream and soup and simmer about 8 minutes.
Preheat oven to 180 ° C. Remove the end of the cucumber and cut into 10
pieces about 2 cm. Hollow a little with a small spoon or cutter. Cook
them in salted water for 2 minutes, rinse and drain on a paper towel
with the hollow can be down.
Decant and mash lentils. Mix them with cottage cheese and season with
salt, pepper, cumin and crushed garlic. Fill cucumber slices with the
puree, put them into a baking dish, pour in some broth and cook for
about 15 minutes in the oven (middle bar).
Serve with dill sauce. Dill Sauce: Boil up soup, fold in
creme fraiche and simmer sauce 2 minutes while stirring. Stir in dill
and season with salt, pepper and some nutmeg. |
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