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Boil up soup, add lentils, cover pot except for a small
gap and cook the lentils. At the end of the cooking time remove cover
and stir the lentils often. Peel the onion and chop finely. Mix
well creme fraiche with a third of the lentils and puree with a hand
blender. Stir in onion, herbs, 1 tsp tomato paste and the remaining
lentils.
Season with salt, pepper and crushed garlic.
Slice the baguette, cover with lettuce leaves and then with the lentils
spread. |
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