Lentil Soup With Pounded Walnuts and Cream

Recipe from Deborah Madison

Adapted by Jennifer Steinhauer

Total Time
45 minutes, plus 2 hours' soaking
Rating
4(8)
Notes
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Featured in: The Way We Eat; The Cookout

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Ingredients

Yield:Serves 4 to 6
  • 2cups lentils
  • 2 to 4tablespoons butter
  • 1onion, finely diced
  • 1bay leaf
  • 6cups vegetable or chicken stock (or water)
  • Sea salt and freshly ground black pepper
  • 2large garlic cloves
  • ⅔cup lightly toasted walnuts
  • ½cup plus 2 tablespoons crème fraîche
  • 2tablespoons minced parsley, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

510 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 25 grams protein; 867 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the lentils in water for 2 hours, then drain.

  2. Step 2

    Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.

  3. Step 3

    Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.

  4. Step 4

    Add the remaining ½ cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley.

Ratings

4 out of 5
8 user ratings
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Cooking Notes

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TG

I've made this before using black (beluga) lentils - I don't think it's necessary to soak the lentils unless you want a more "mushy" lentil consistency.

scrow

The raw garlic/walnut paste makes this soup delicious. Add an extra clove of garlic to the paste. You won't be disappointed.

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Credits

Adapted from "Vegetable Soups," by Deborah Madison.

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