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Lentil Puree

This German dish goes well with ham, pork, or game.

ingredients

serves 4
225 g (8 oz) lentils
600 ml (1 pt) vegetable or chicken stock
100 g (4 oz) Polish-style sausage or smoked sausage
1 large onion, peeled
2 cloves garlic, peeled
bouquet garni
50 g (2 oz) butter
60 ml (4 tbsp) double cream
15 g (2 tbsp) fresh herbs, parsley, chives, chervil or savoury
salt and freshly ground pepper

method

1. Rinse the lentils and pick them over.

2. Put them in a pan with the stock.

3. Skin the sausage if necessary, and add to the pan.

4. Slice the onion and add to the pan with the garlic and bouquet garni.

5. Cover, bring to a boil, and simmer for about 40 minutes, until reduced to a thick puree.

6. Remove the bouquet garni and discard.

7. Remove the sausage and chop roughly.

8. Liquidize or process the lentils and sausage until smooth.

9. With the machine running, gradually add the butter, cream and herbs.

10. Taste for seasoning, then spoon into a warmed serving dish.

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